Green Autumn Salad

Parve, Vegan, Dairy Free, Naturally Gluten Free

This is enough for 8 good portions - it did 10 last week and still enough for lunch for 2 the next day though that was a little wet.

I like the contrast of the white/pale green salad with the rich dark dressing.

Half a large cucumber or
1 small one (14cms/inches)
150g (6oz) white cabbage
100g (4oz) watercress or rocket or endive
100g (4oz) eating apple
50g (2oz) celery
2 spring onions (scallions)
50g (2oz) Florence fennel

Dressing
6 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp mustard seeds - crushed
1 tsp honey
1 clove garlic - crushed (optional)
Seasoning

Wash the watercress or rocket and dry well. Cut the cucumber into 4 lengthways. Now either using the slicing disc of a food processor or by hand, finely slice all the vegetables.

Using an old jar or a salad dressing shaker, mix all the dressing ingredients together. Pour over salad, toss and serve. If you have too much dressing (should be enough here for 2 salads) then store in the fridge. Keeps well