Helen’s B&B brittany salad


For the salad:

2 apples
2 sticks of celery
1 cored pepper
1 small tin of sweetcorn
1 orange
1 large chunk of cucumber
2 large firm tomatoes
2 medium sized beetroots

For the French dressing:

2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
½ tsp mustard powder
Pinch of sea salt
Pinch of ground black pepper

Method:

  1. Chop all salad ingredients into small chunks. 
  2. Mix everything together, except for the beetroot, which you should add just before serving (add this too soon and the whole salad is tinged pink). 
  3. Make the French dressing by mixing the olive oil and white wine vinegar (for a larger amount, just keep to 2 parts olive oil to 1 part wine vinegar) and add the other dressing ingredients.

Optional extra: To turn this into a more substantial salad you can add nuts or prawns or serve with couscous or quinoa or rice.