Food Monday ~ Sweet Sorrel Salad

Reading Peter’s Blog Post on sorrel about ten days ago, I was reminded of this recipe.

Sweet Sorrel Salad

100g young sorrel leaves
2 stalks celery, thinly sliced
1 red pepper, de-seeded and sliced
10cm cucumber, diced


1 X 5ml spoon whole grain mustard
2 X 5ml spoons thick honey
2 X 15ml French dressing
1 X 15ml spoon natural yoghurt

Hold the sorrel leaves in a bunch and cut through them with a scissors to a produce a fine shred.  In a serving bowl, stir together the sorrel, celery, pepper and cucumber.

Blend the mustard, honey and French dressing, then stir in the yoghurt.  Pour the dressing over the salad, toss well and leave to stand at room temperature for about 30 minutes. Garnish with sliced tomato before serving.

11 thoughts on “Food Monday ~ Sweet Sorrel Salad

  1. Grannymar Post author

    Rhyelysgranny – I have not used sorrel for many years. In fact it was Peter’s post that reminded me about the old recipe.

  2. Nancy

    “The plant’s sharp taste is due to oxalic acid, which is a poison. In small quantities Sorrel is harmless; in large quantities it can be fatal .”

    I think your harmless salad ingredient was once used in an Agatha Christie mystery as a murder weapon.

    Check out “Miss Marple and the Case of The Sorrel Slaw.”

  3. Grannymar Post author

    Peter – Sure you are not a bad lad at all! 😀

    Nancy – Did they slew the sleuth with slaw?

  4. Nancy

    No, GM, Not the Sleuth! The Vicar was the victim.

    They vanquished him with various vittles and vegetables. They were vicious in their vociferous volley of viands as they vied for victory over the Vicar….

  5. Magpie11

    We used to eat Vinegar Leaves as kids…. this was Sheep’s Sorrel uses of which include:
    Cellular Regeneration
    Vascular Disorders

    Note the contradictions here.

    When I grew Sorrel It managed to get out of control! Sorrel Soup is quite good!

    West Indian friends use the flowers of a species of Hibiscus (H.sabdariffa ) to make a traditional Christmas drink….the plant is known to them as sorrel or roselle.

    I have a trick with good Sparkling Wine…okay champagne if you must. Place a dried Sorrel (H.sabdariffa) sepal or bud in the bottom of each glass and pour the chilled wine onto it… the red colour diffuses slowly through the wine. Similar tricks can use berry fruits.

  6. Grannymar Post author

    Nancy – You win!

    Magpie – How can it be an anti-diarrhoea and a laxative at the same time?


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