Beetroot & Red Cabbage Salad Salad & Dressings
250g sugar snap peas
4 med(650g) beetroot, coarsely grated
1/2 med(750g) red cabbage,finely shredded
DRESSING
2 tsp. grated orange rind 		1/3 cup orange juice
1/2 cup oil
2 tbsp. cider vinegar
1 tbsp. poppy seeds

Add peas to a pan of boiling water, boil 1 minute, drain. Rinse under cold water, drain well. Combine peas, beetroot and cabbage in a bowl,add dressing; toss well.

DRESSING: Combine all ingredients in a jar; shake well.

Recipe can be prepared several hours ahead. Store, covered, in the refrigerator.Serves 10.

FROM: Australian Women's Weekly"Dinner Party Cookbook#3"

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