INGREDIENTS

• 4 handfuls of mixed salad leaves
• 1-2 shredded beetroots (¾ cup)
• 1 sweet red pepper (diced or sliced)
• 1 sweet yellow pepper (diced or sliced)

for sweet & sour vinaigrette

• juice of 1 lemon
• 3 tbs olive oil
• 3 tbs clear honey, maple syrup or golden syrup

METHOD

1. Combine all ingredients for vinaigrette on the bottom of salad bowl.
2. Add leaves, beets and peppers, mix well and enjoy.

Makes 4 servings.

NOTES

Beetroot can be replaced with shredded carrot.
Taste good on a side with Fried & Baked Chicken in Breadcrumbs or Japanese Chicken Katsu Curry.
In some supermarkets you can get ready mix of salad leaves and shredded beetroot.

More salad dressing ideas:

Classic honey and mustard salad dressing recipe by Greedy Gourmet