This sensational festive salad filled with vibrant colours and ingredients can be repurposed for any other time of the year with quartered canned baby beetroot in place of cherries. It also features a zingy lemon dressing with a sprinkling of nuts and feta, playing well together for a party salad.
Ingredients
- 125 g mesclun
- ¼ cup coarsely chopped fresh chives
- 1 cup (125 g) seeded fresh cherries, halved
- ½ cup (50 g) walnuts, roasted
- 100 g feta, crumbled
LEMON DRESSING
- 2 tsps finely grated lemon rind
- 2 tbsps tarragon vinegar
- 1 tbsp lemon juice
- 1 tsp dijon mustard
- ¼ cup (60 ml) olive oil
Steps
01.
Make lemon dressing: Whisk ingredients in a small bowl until combined; season to taste.
02.
Place mesclun, chives, cherries, half the nuts and half the feta in a large bowl with dressing; toss gently to combine.
03.
Serve salad sprinkled with remaining nuts and feta.