OH! Magazine - Australian Version June 2017 | Page 18

( OH Yum
YUM ) )
RAINBOW SALAD
Add some colour to your menu with this healthy rainbow salad.
This salad is ideal for the cooler months as it contains persimmons,
which are packed with vitamin A and C – ideal for warding off colds!
What you’ll need
Salad ingredients
4 cups of baby spinach
¼ red cabbage
2 sweet persimmons
80g of Danish feta, crumbled
Seeds from ½ pomegranate
How to make them:
1. Slice persimmon into thin wedges and thinly slice cabbage.
2. Add to a serving bowl along with spinach leaves.
3. Sprinkle with feta and top with pomegranate seeds.
4. Combine all the dressing ingredients, toss through and enjoy!
Dressing ingredients
¼ cup of extra virgin olive oil
3 tablespoons balsamic vinegar
1½ tablespoons sweet chilli sauce
½ teaspoon salt
Serves: 4
18
OH! MAGAZINE ( JUNE 2017 )
Recipe courtesy of
Persimmons Australia
(www.persimmonsaustralia.com.au)