Ingredients
- Servings: 4
- 425 g sliced beetroots, drained
- 1 orange, peeled & segmented
- 1 cup fresh parsley leaves, chopped
- 2 cups baby spinach
- 125 g chickpeas, drained
- 1/4 cup french dressing
- 1 teaspoon moroccan seasoning
- 2 teaspoons honey
Recipe
- 1 arrange first 5 ingredients on a serving plate.
- 2 combine last 3 ingredients to make the dressing.
- 3 pour dressing over salad to serve.
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