Name: Mixed salad
Yield: 6 servings
Cuisine: Beef
Ingredients: 0.00 salad greens; 15.00 ml sunflower oil; 12.00 beef smoked, slices; 6.00 beetroot whole, cooked; 8.00 mushrooms sliced; 45.00 ml sunflower seeds lightly sautéed; 250.00 ml lentils cooked; 4.00 orange segmented; 125.00 ml fresh chillies 573; 125.00 ml orange juice; 15.00 ml vinegar red wine; 5.00 ml mustard prepared; 0.00 salt and freshly ground black pepper

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Ingredients (13)

0.00	salad greens
15.00 ml	sunflower oil
12.00	beef — smoked, slices
6.00	beetroot — whole, cooked
8.00	mushrooms — sliced
45.00 ml	sunflower seeds — lightly sautéed
250.00 ml	lentils — cooked
4.00	orange — segmented

DRESSING

125.00 ml	fresh chillies — 573
125.00 ml	orange juice
15.00 ml	vinegar — red wine
5.00 ml	mustard — prepared
0.00	salt and freshly ground black pepper

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Method:

Wash salad leaves and refrigerate, covered, until needed.
Heat oil in a heavy-based saucepan.
Sauté smoked beef until crisp. Drain and cool.
Arrange salad leaves on a platter and arrange beef slices in between leaves. Follow with beetroot and mushrooms, then sprinkle sunflower seeds over.
Spoon lentils in between leaves and add orange segments.

DRESSING:
Shake ingredients together until well mixed and spoon over salad just before serving.
Serve with crisp rolls and cheese of your choice.