An adaptation of a popular Middle Eastern salad, Red Sea Salad is bot/i delicious and pretty to look at. Serve Red Sea
Salad as part of a vegetarian meal or as an accompaniment to a fish dish.
1 lettuce, outer leaves removed, washed and separated into leaves
4 red-skinned apples, cored and thinly sliced
1 medium-sized beetroot , cooked, peeled and thinly sliced | small cucumber, thinly sliced
2 oz. walnuts, halved
3 celery stalks, trimmed and finely chopped
6 tablespoons olive oil
1 tablespoon clear honey
1 tablespoon lemon juice
2 teaspoons vinegar
1 teaspoon salt
2 teaspoon black pepper
First prepare the dressing. In a small bowl, combine the oil, honey, lemon juice, vinegar, salt and pepper. Beat the ingredients together with a fork until they are thoroughly combined. Set aside.
Arrange the salad ingredients on a large plate in circles, starting from the outside with the lettuce, then the apples, beetroot , cucumber, walnuts and celery. Pour over the dressing. Serve imme-diately.