Colorful autumn salad
4 servings; 1 serving
250 g red cabbage
3 mid-size carrots
1 pear
1 red apple
200 g green beans
Sauce:
half teaspoon whole grain mustard
2 tsp liquid honey
2 tbsp orange juice
1 tsp whine vinegar
salt, pepper
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Chop cabbage very finely and carrot into small sticks.
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Cut unpeeled apple and pear into four, remove seeds and cut into thin slices.
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Boil fresh beans in salty water for a few minutes and cool, or use canned beans.
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Put chopped fruits and vegetables in a bowl with beans, mix well.
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For sauce mix mustard with honey, add orange juice, flavor with whine vinegar, salt and pepper.
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Pour sauce over salad and mix. Let stand in refrigerator for about 30 minutes for the flavors to mix.
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Enjoy!
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