Citrus Vinaigrette
 |
Citrus Slaw2 cups red cabbage2 carrots ½ a tin of beetroot ½ red onion 2 cups iceberg lettuce Prenzel Citrus Vinaigrette Salt and freshly ground black pepper ¼ cup pumpkin seeds ½ pkt feta (optional) Finely slice the cabbage, lettuce and drained beetroot. Grate the carrots and dice the onions and feta (if using). Place all the ingredients into a bowl and mix together. Season with salt and pepper and serve. |
Warm New Potato and Salmon Salad800g baby new potatoes400g smoked salmon 2 cups rocket leaves or mesclun salad Prenzel Citrus Vinaigrette Salt and freshly ground black pepper Lemon zest to garnish Cook the potatoes in boiling salted water for about 10 minutes. Drain, then quarter. Break up the salmon into bite size pieces, then combine with potatoes and rocket in a bowl. Season with freshly ground black pepper and salt. Drizzle with Prenzel Citrus Vinaigrette. Mix together before serving and garnish with lemon zest. |
 |
|
|
