Stephanie Alexander, Kitchen Garden Cooking with Kids
|Prep time||20 minutes|
An old-fashioned recipe, with a delicious combination of flavours
|1||Tablespoon||extra virgin olive oil|
|1⁄4||Cup||reduced fat sour cream|
The cookbook this recipe is sourced from is a Nutrition Australia recommended text.
- Rinse the celery sticks and radishes and pat dry with a tea towel.
- Carve the skin from each of orange. Holding an orange in one hand, over a large bowl to catch the juice, slip the knife down one side of a single segment and then down the other side of the segment, cutting the flesh away from the membrane. Drop the segment into the bowl and repeat until all segments are in the bowl and this is done for all the oranges.
- Squeeze the orange 'skeletons' (what is left in your hand after all the segments have been removed) so that the juice falls over the orange segments.
- Cut the apples into quarters, remove the cores and seeds from the apple. Chop the quarters into small pieces and add to the bowl with the oranges.
- Slice the celery sticks crossways into 5mm slices and add to the fruit. Slice the radishes thinly and add to the bowl.
- Place the frying pan over a medium heat. Add the oil and walnuts and stir with the wooden spoon until walnuts are lightly toasted. Remove from the heat and set aside until needed.
- Add the sour cream to the salad ingredients and stir to mix. Add the toasted walnuts, then transfer the salad to the serving bowls.
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