Bursting with colors and never prepared before, this is a salad that you will be proud to present to your guests.  If you do not like duck breast, then use smoked chicken breast.

Ingredients: 8 servings

1 smoked breast of duck about 400 g. (already sliced may be used)

200 g. spinach leaves

7 to 8 Chinese cabbage leaves (200 g.) white cabbage may be used

1 can white beans, (net weight 720 g.)

1 can red beans, (net weight 425 g.)

1 green apple, chopped

1 teaspoon lemon juice

1 orange segmented

3 sticks celery, thinly sliced, (100 g.)

For Sauce

2 tablespoons lemon juice

2 tablespoons orange juice

1 tablespoons mayonnaise

⅔ cup olive oil

Dash to ¼ teaspoon hot paprika

For decoration

1 orange, segmented

6 cherry tomatoes cut like a flower

6 black raisins

Mint sprig

1. Remove fat from breast of duck and keep for another use. (See note below)

2. Cut the breast into ½ cm. cubes.

3. Cut spinach and cabbage leaves into thin shreds across the grain.

4. Drain the white and red beans, wash and drain again.

5. Cut the green apple into 1 cm. cubes and mix with the lemon juice.

6. Place shredded spinach and cabbage on a serving plate.  Top with the orange segments.

7. Mix the beans with the celery and apples and place in the middle of the plate.

8. Place the cubed duck on top. (Recipe may be prepared to this stage few hours in advance).

9. Drizzle sauce on top just before serving.  Do not mix.

10. Garnish with the oranges, tomatoes, raisins (inside the tomato flower), and mint.

11. To prepare sauce:  Mix all ingredients.

N.B.: 

Melt duck breast fat and use to fry potatoes.  It gives potatoes and excellent taste.

To reduce calories:

Omit mayonnaise, lemon juice, and olive oil for sauce, and use instead ¾ cup low fat yogurt.