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