This is a three generation recipe and one I've shared with many, many people. So hopefully anyone reading this will enjoy it too.
It's best made the night before to allow the flavours to come into their own. That makes it a perfect salad for Christmas for when you're pressed for time.
I bunch of parsley, finely chopped or give it a quick spurt in the food processor. 1 cup of grated tasty cheese. 1 cup of grated carrot. 1 cup of fresh wholemeal breadcrumbs. 2 stalks of celery, sliced or diced.
1/2 cup sunflower seeds. 1/2 cup diced red onion. 1/2 cup sultanas.
1) Mix salad ingredients in a large bowl.
2) Place dressing ingredients in a jar and give a good shake.
3) Pour over salad, mix and place in refrigerator over night or for at least 3/4 hours.
Vary the ingredients to taste i.e leave the sultanas out if you don't like dried fruit. I've also made it without the sage and it's still good. Oh yes, and the original recipe had a teaspoon of dried kelp in the dressing for that extra healthy kick.