Bonnies Winter Salad Relish Food
BONNIE'S WINTER SALAD RELISH
This is a nice healthy dish for when you want to add a little special something to your meals. You can also serve it as a salad or as a side. It goes with all meats, chicken and fish, and this is a great way to get more vegetables and fruit in our diet. Enjoy! Photos are my own. Recipe adapted from an old cookbook.
Provided by BonniE !
Categories Other Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- 1. This recipe makes 8 to 10 cups of Winter Salad Relish. I store mine in a 3 quart Rubbermaid container in the refrigerator and turn it upside down so the liquid is evenly distributed. You can probably swap Splenda for the sugar in this recipe. I like it in wraps for lunch, too.
- 2. Assemble all ingredients before you begin. Wash all the vegetables and wash and core the apples. Don't peel them. Cut them into quarters and use a food chopper that has a blade for a small dice, like the Vidalia Chop Wizard, or you can hand chop the vegetables.
- 3. Combine all the ingredients in a large container. I use a 3 quart Rubbermaid container with a tight lid.
- 4. Mix the vinegar, sugar and mustard dressing in a small measuring cup.
- 5. Pour the dressing over the salad relish. Combine the dressing with the vegetables and apples.
- 6. Here is how it should look. Enjoy!
WINTER SALAD
This yummy and healthy recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart. It is slightly sweet, nutty and just super yummy. It looks very pretty, too. I brought it to a party and it was gone in nearly no time. I hope youll enjoy this as much as we do!
Provided by Lalaloula
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- On a paper-lined baking sheet combine carrots, onions, olive oil, honey and spices.
- Bake in the preheated oven at 190°C/375°F for 25 minutes until soft and caramelised.
- Add the walnuts and cranberries and bake for another 5 minutes.
- Meanwhile combine spelt berries (or grain mix), 500 ml water and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and cook covered for 25 minutes or until tender. Drain if necessary and set aside.
- In a large serving bowl combine the baked vegetables, spelt berries, parsley (is using) and feta cheese.
- For the dressing combine all of the ingredients and then pour it over the salad. Mix well and enjoy either warm or cold.
Nutrition Facts : Calories 519.9, Fat 34.8, SaturatedFat 7.6, Cholesterol 26, Sodium 467.5, Carbohydrate 44.2, Fiber 8.6, Sugar 13.1, Protein 14
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