Dulse [1] and Wakame [2] sea vegetables add appeal to this colourful salad.
Serves 3
Ingredients
1/3 cup Clearspring Dulse [3], soaked for 1 minute and cut into bite-sized pieces (optional)
2 strips of Clearspring Wakame [4], soaked for 4-5 minutes, and cut into bite-sized pieces
Mixed crunchy salad leaves, washed
1/2 cucumber, finely sliced
1 red pepper (baked or grilled, peeled, washed and cut into fine strips)
For vinaigrette
2tbsp lightly roasted walnuts
1tsp prepared mustard
1tbsp Clearspring Soya Sauce [5] or Clearspring Tamari Soya Sauce
[6]1tsp Clearspring Extra Virgin Olive or Walnut Oil
[7]1 tbsp Clearspring Vinegar [8]
1 tbsp Clearspring Malt Syrup [9] sweetener
Method
1. Mix and place the salad ingredients in a large serving bowl.
2. Grind the lightly roasted walnuts into a paste using a pestle and mortar. Add the remaining vinaigrette ingredients to taste. Add a small amount of water to give the desired consistency.
3. Mix in the dressing, toss and serve.