Crunchy leaf salad Recipe

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  • Healthy
  • Low-fat
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

Total Time:

00:15

Prep:

00:15

Cooking:

00:00

Nutrition per portion

RDA
Calories 170 kCal 9%
Fat 13g 19%
  -  Saturates 3g 15%

Crunch leaf salad is a great way to get loads of winter veg in your diet – it’s a quick and simple salad that’s good for you too. The added pear slices bring a nice refreshing crunch and a bit of sweetness too which is counter-balanced by the peppery radish. Toasted hazelnuts add a bit of texture too and you can easily make this recipe with your Christmas veg leftovers as there are always plenty of Brussels sprouts from the previous day.

Ingredients

  • ½ a pointed spring cabbage or sweetheart cabbage, weighing about 150g (5oz) when core is removed
  • 1 small head of fennel, core removed
  • 4-6 radishes, trimmed
  • 1 red-skinned pear, quartered and cored
  • 6 raw Brussels sprouts, trimmed
  • 3 tbsp oil and vinegar salad dressing
  • 2 tbsp chopped, toasted hazelnuts
  • About 30g (1oz) Parmesan cheese, shaved

Method

  • Thinly slice the cabbage, fennel, radishes and pear. Pull the leaves apart on the sprouts. Add them all to a large bowl, and carefully mix in the salad dressing.

  • Serve sprinkled with hazelnuts and Parmesan.

More Recipe Ideas

Top Tip

Use apple or blue cheese in this salad, and your favourite salad dressing.