Ingredients:

Salad:
8 ounces cabbage
3 medium carrots
1 pear
1 apple
7 ounces cooked beans of choice (I use cannellini beans, lentils, or brown rice))
¼ cup chopped dates

Dressing:
½ teaspoon grainy Dijon mustard
2 teaspoons honey
2 tablespoons orange or lemon juice
1 teaspoon white wine vinegar
½ teaspoon paprika
Sea salt and freshly ground black pepper

Directions:
1. Shred the cabbage finely. Discard any tough stalks.
2. Cut the carrots into very thin strips about 2 inches long.
3. Quarter, core and slice the pear and apple.
4. Put the fruit and vegetables in a bowl with the dates. Mix well.

For the dressing:
1. Blend the mustard with the honey until smooth.
2. Add the vinegar, orange or lemon juice, paprika, and season well with salt and pepper.

Serves 4-6