Dulse and Wakame sea vegetables add appeal to this colourful salad.
Serves 3
Ingredients
1/3 cup Clearspring Dulse, soaked for 1 minute and cut into bite-sized pieces (optional)
2 strips of Clearspring Wakame, 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 or Clearspring Tamari Soya Sauce
1tsp Clearspring Extra Virgin Olive or Walnut Oil
1 tbsp Clearspring Vinegar
1 tbsp Clearspring Malt Syrup 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.
