Rainbow Salad

Ingredients

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• Babyleaf Salad Babyleaf Salad 100g 2 & 1/2 cups
• Red Bell Pepper Red Bell Pepper 1/2 1/2
• Eggplant Aubergine 100g 2/5 cup
• Cherry Tomatoes Cherry Tomatoes 8 8
• Red Onion Red Onion 1/2 1/2
• Feta Cheese Feta Cheese 30g 1/5 cup
• Dried Cranberries Dried Cranberries handful handful
• Dijon Mustard Dijon Mustard 1 tbsp 1 tbsp
• Balsamic Vinegar Balsamic Vinegar 2 tbsp 2 tbsp
• Olive Oil Olive Oil 3 tbsp 3 tbsp
• Table Salt Table Salt 2 tsp 2 tsp
• Granulated Sugar Granulated Sugar 1 tsp 1 tsp

Instructions

1. 1.Pour olive oil into a saucepan and place on the hob. Once hot add some red onion. Cook for 1 minute.
2. 2.Then add the chopped aubergine (eggplant) and bell pepper. Cook for a further 2 minutes, lastly add the chopped tomatoes and cook for a final minute.
3. 3.In the meantime prepare the mustard dressing. In a small bowl add one tablespoon of mustard, 2 tablespoons of balsamic vinegar, 2-3 tablespoons of olive oil, a teaspoon of salt and half a teaspoon of sugar. Whisk until the dressing is smooth and even.
4. 4.Now wash the salad and add to plate, add the cooked vegetables and a handful of cranberries and crumbled feta. Season, drizzle on the dressing and enjoy!

Nutritional Information

• Calories:
  571
• Fat:
  8g
• Sodium:
  207mg
• Carbs:
  119g
• Sugar:
  100g
• Protein:
  6g