Salad with Sundried Tomatoes, Olives and a Parsley Dressing

• 200 gr. Salad Mix
• 100 gr. Beetroot, boiled and cut into small pieces
• 40 gr. Sundried Tomatoes, cut into slices
• 50 gr. Olives
• 2 Apricots, cut into slices
• 40 gr. Almond, crushed
• 10 gr. Poppy Seed

For the dressing

• 40 gr. Parsley
• 80 gr. Organic Extra Virgin Olive Oil
• 40 gr. Balsamic Vinegar
• 20 gr. Organic Balkan Honey
• Salt
• Pepper