Ingredients
| for the dressing |
|---|
| Juice of 1 lemon |
| 120ml low fat mayonnaise |
| 120ml low fat yoghurt |
| 1 tablespoon Dijon mustard |
| for the salad |
| 4 Apples, cored and sliced |
| 4 Celery stalks, trimmed and sliced |
| 200g chopped walnuts |
| 2 x 180g packs Sweetfire or Sweet Chilli baby beetroot , quartered |
| 2 packs fresh&naked BIG Mix Little Leaves , washed and drained |
Step by step
- Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.
- Mix the apples, celery and walnuts in a large bowl. Add the beetroot last and gently fold in (to avoid colouring everything pink!).
- Arrange leaves on plate, top with the apple and beetroot mix, and drizzle over with the dressing.
Tip: If you prefer, use full fat mayonnaise and yoghurt.
