Remember that family of vinegar-y delights that arrived from Sarson's last week? Well I've been looking at their recipes and have been surprised at just how you can use vinegar in cooking. My usual uses are for malt vinegar on my chips and using white vinegar when cooking red cabbage. So for this I thought I should be more adventurous.

Being a bread fan, I'm keen to give the "proper beer and malt vinegar rye bread" a try, but I need to set aside some time for that. This weekend was a busy one, so instead I'm sharing my mum's Pink Salad.

It's simple to do, and will be a great addition to our lunchboxes this week.

Ingredients

1/2 red onion, finely diced
3 sticks of celery, diced
1/2 large cooked beetroot, diced
3 tbsp Sarson's white vinegar

Serves 4 as a side dish

Method

1. Finely dice the red onion.

2. Dice the celery - I remove the stringiest bits with a potato peeler first.

3. Dice the beetroot.

4. Combine the diced ingredients in a storage container.

Add the chopped ingredients to a storage container

5. Add 3 tbsp of Sarson's white vinegar and stir.

5. Leave in the fridge overnight to allow the flavours to combine.

And it really is as easy as that. In the morning I'll add some of Mum's Pink Salad to the rest of my lunchbox, along with some tomatoes from the allotment.

And in case you're wondering the rest of my lunch is (clockwise): carrot batons, a slice of ham, a cornichon, mixed leaves, pumpkin seeds, salad dressing, cucumber from the garden and Deliciously Ella's Miso rice.

Do you use vinegar in your salads? Or any good recipes with vinegar I should try? Leave a comment and let me know.

* This is a collaborative post with Sarson's who provided the vinegar-y family of delights I've referred to in this post, but all views are my own.