Red Seasonal Salad Recipes

Steps:

• Quarter the cabbage, then cut out the white core at the bottom and discard. Finely shred the cabbage and tip into a large mixing bowl with the onions, apples, beetroot and walnuts. Finely grate over the zest from the oranges.
• Cut a little from the top and bottom of each orange, so they sit flat on your work surface. Use a small, serrated knife to cut away the peel and pith in strips down the orange. Holding each orange over a bowl, cut away the segments, letting them and any juice drop into the bowl. Squeeze any juice left in the membranes into the bowl, too. Fish out the segments, roughly chop and add to the salad.
• Whisk the red wine vinegar, redcurrant jelly, honey and oil into the orange juice with some seasoning, then stir into the salad. Will keep for 3-4 days in the fridge.

Steps:

• In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad., In a large bowl, combine arugula, mozzarella, peach slices, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Steps:

• Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
• Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

Steps:

• Finely chop the chilies with or without seeds depending on how hot you like it, and drop them in a large bowl.
• Add garlic, sugar, vinegar, lime juice, fish sauce, and vegetable oil, whisking to combine. Add the red onion and grind some black pepper over.
• Leave to steep for 15 minutes, making sure everything has combined.
• Add the shredded turkey and leave to marinate for another 15 minutes.
• Shred the cabbage and slice the radish, adding them to the bowl, and tossing to coat.
• Sprinkle with cilantro and serve.