From: Linda McCartney’s Home Cooking, p. 76
A very colourful winter salad that makes you happy as soon as you look at your plate. It is packed with flavour and vitamins and can make a meal in itself.
I would suggest serving it as a starter just on its own, or with some pita bread and hummus as lunch.
The recipe serves 4 as main course or 8 as a starter.
Leave out the onions and use 1tbs of honey (and optional 1 tsp of mustard) in the dressing.
Oranges can be substituted for chopped apples or pears, and currants for chopped dates or dried apricots.
For a milder flavour of the original recipe, try using a shallot instead of the onion.