Leaves, candied walnuts and dressing
Red and green - Christmas colours. However, this salad is festive all year round.
¼ cup walnut pieces
¼ cup cranberry jelly
½ cup cranberry jelly, sieved
2 Tbsp white vinegar
2 Tbsp canola oil
4 cups lettuce leaves
Preheat oven to 100˚C.
Mix walnuts and cranberry jelly together and place on a baking tray in preheated oven. Bake for 2-3 hours, turning occasionally until walnuts are coated and not sticky.
Combine cranberry jelly, vinegar and oil together.
Arrange salad leaves on serving plates. Top with walnuts and serve with dressing on the side.
For more salad ideas go to the Resources section, and download the Salad selections poster.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.3g|