C Salad with Cranberry Vinaigrette

Ingredients 

• 1/2 cup cow pea greens
• 1 cup cranberry juice
• 5-6 california grapes
• 4-5 baby carrots
• 1/2 medium green capsicum, cut into thin strips
• 1/2 cup shredded red cabbage 
• 1/2 cup shredded cabbage 
• 4-5 cherry tomatoes, halved
• 1/2 medium cucumber, peeled, halved vertically, seeded and dice
• 1 teaspoon mustard paste
• 1 teaspoon vinegar
• Salt to taste
• Crushed black peppercorns to taste
• 2 tablespoons olive oil
• Few marigold flower petals for garnish

Method

1. To prepare dressing, heat cranberry juice in a non-stick pan and let it reduce.
2. Thinly slice Californian grapes and put into a bowl. Quarter the carrots vertically and put into another bowl.
3. Take green capsicum in a large mixing bowl, add red cabbage, cabbage, cherry tomatoes, carrot, cucumber, Californian grapes and cow pea greens.
4. Once the cranberry juice has reduced transfer it into another bowl and let it cool down to room temperature. And then add mustard paste, vinegar, salt, crushed peppercorns and olive oil and mix well.
5. Mix the salad ingredients well and place them in a line on a serving platter, drizzle some cranberry dressing on top and serve immediately garnished with few marigold flower petals.