Maple and Cranberry Salad with Cockles

Serves 2


For the Dressing:

  • 2 tbsp Maple Syrup
  • 2 tbsp Balsamic Vinegar
  • ½ tsp Dijon Mustard
  • Salt and Pepper
  • 100ml Olive Oil

For the Salad:

  • 1 bag Mixed Salad Leaves
  • Small Handful Pecan Nuts
  • 1 Medium Apple, sliced
  • 4 tbsp Dried Cranberries
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Cockles


Whisk the dressing ingredients together.

Combine the salad ingredients in a bowl and spoon over a little of the dressing.

Store the remaining dressing in a jar.

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