for 4 person

Salad bowls

200 g	leaf salad, torn into pieces
250 g	cherry tomato, halved
300 g	carrots, coarsely grated
1 tin	corn kernels (approx. 340 g), rinsed, drained
2	avocados, diced
120 g	red chicory, thinly sliced
450 g	mealy potatoes, cooked in their skins (e.g. blue potatoes), freshly cooked, peeled while hot, sliced

Dressing

6 tbsp	white wine vinegar
7 tbsp	olive oil
5 tbsp	water
3	soft dried apricot, cut into small pieces
1 ¼ tsp	salt
a little	pepper

How it's done

Salad bowls

Place the salad leaves in the bowl, arrange the remaining ingredients on top in rainbow formation.

Dressing

Puree the vinegar with all the other ingredients, drizzle on top of the salad.

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