• 100g Mixed Salad Greens
• 1 large Apple (preferably a crisp variety, thinly sliced)
• 2 medium Cooked Beetroots (peeled and sliced into thin wedges)
• 120ml Feta Cheese (crumbled)
• 80ml Walnuts (toasted and roughly chopped)
• 30ml Fresh Parsley (chopped, optional)

• 3tbs The Australian Vinegar Co. White Balsamic Vinegar
• 60ml Extra Virgin Olive Oil
• 1tsp Honey (optional, for a touch of sweetness)
• 1tsp Dijon Mustard
• Salt and Pepper – to taste

Step 1

Prepare the Vinaigrette:

• In a small bowl, whisk together The Australian Vinegar Co. White Balsamic Vinegar, olive oil, honey (if using), and Dijon mustard.
• Season with salt and pepper to taste.
• Set aside to let the flavours meld.

Step 2

Assemble the Salad:

• In a large salad bowl, place the mixed greens as the base.
• Arrange the sliced apples and beetroot wedges over the greens.
• Sprinkle the crumbled feta cheese and toasted walnuts over the top.
• If using, scatter the chopped parsley for an extra pop of colour and freshness.

Step 3

Dress the Salad:

• Drizzle the white balsamic vinaigrette over the salad just before serving.
• Toss gently to combine, ensuring all the ingredients are nicely coated with the dressing.

Step 4

• Serve the salad immediately to maintain the freshness and crunch of the apples and the vibrant colour of the beetroot.