Lisa’s gorgeous salad is packed with nutritious ingredients. She recommends serving it with crumbled feta for a light lunch, or serving as part of an autumn buffet.
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- In a large bowl combine the thinly sliced red cabbage, apple, radish, dates, dill, pecans and toss together. l Season lightly with herbamare or sea salt, and black pepper.
- In a separate bowl combine the ingredients for the honey mustard dressing. Whisk together and check for seasoning.
- Pour over the salad and mix until combined.
- Just before you’re ready to serve garnish with a few sprigs of fresh dill.