California Winter Salad in Red, Green & Gold

Name: California Winter Salad in Red, Green & Gold
Yield: Serves: 8-10
Cuisine: American
Ingredients: 1 smallish pineapple; 1 sweet red pointed pepper; 1 small yellow pepper; 2 large oranges; 50 g (2 oz) walnuts or pecans; 50 g (2 oz) walnuts or pecans; 2 tbsp sultanas; 200-300 g ready-to-eat mixed salad leaves; 3 tbsp olive oil; 1 tbsp walnut oil; 3 tbsp lemon juice; ½ tsp fine sea salt; 10 grinds black pepper; ¼ tsp paprika

Preparation info

Serves:
8-10

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

This pretty salad, with its mix of tangy fruit, nuts and sweet peppers, goes well with salmon or cold chicken, or makes a refreshing chaser after a rich main course. High in vitamins A, C and folic acid — all good for heart and brain health — it sets you well on the way to your five-a-day.

Ingredients

For the salad

1 smallish pineapple
1 sweet red pointed pepper
1 small yellow pepper
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Americas
United States
Israel
Jewish
Winter
Gluten-free
California
Vegan

Method

Using a large sharp knife, cut the top and bottom off the pineapple, then remove the skin and any remaining “eyes”. Now halve then quarter it lengthwise, remove the hard core from each section, and cut the flesh into 5 × 2.5 × 1 cm (2 × 1 × ½”) pieces.

Trim the peppers and cut them into very thin slivers. Cut the peel and all the white pith off the oranges then use a small sharp knife t