Baby greens salad with egg and walnuts
Apple juice no added sugar
Apple cider vinegar
Whole grain mustard
Mixed salad leaves
150 g, baby variety
4 individual, sliced
½ small, thinly sliced
4 medium, peeled, quartered (see tip)
¼ cup(s), (25g) toasted, chopped
- Whisk juice, oil, vinegar and mustard in a large bowl. Season with salt and pepper.
- Add salad leaves, radish and onion and gently toss to coat.
- Top salad with egg and sprinkle with walnuts to serve.