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Winter leaf salad

Salads work in both summer and winter. This rustic colder-weather mix contains fennel, apple, dill and a honey, mustard and poppy seed dressing

  • Prep: 15 mins
    No cook
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 58
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 3
  • Protein 1
  • Fat 5
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 58
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 3
  • Protein 1
  • Fat 5
  • Fibre 1
  • Salt 0.1

Ingredients

  • 175g mixed leaves (we used rocket, watercress and spinach)
  • 1 large or 2 small fennel bulbs, thinly sliced
  • 1 apple, halved and thinly sliced
  • 2 tbsp chopped dill
  • finely grated zest ½ orange, plus 1 ½ tbsp juice
  • 3 tbsp extra virgin olive oil
  • drizzle of clear honey
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tsp poppy seeds

Method

  1. Mix all the ingredients for the dressing together with some seasoning. Combine the salad leaves, fennel, apple and dill in a large bowl. Just before serving, pour over the dressing and toss together.

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