Green garden salad

Cooking Salads Green garden salad

This crunchy salad is a healthy mix of all our favourite vegetables.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Make dressing: Combine vinegar, mustard, salt and sugar in a small ceramic bowl. Whisk until well combined. Add oil to the vinegar mixture in a slow, steady stream, whisking constantly until dressing thickens slightly. Season with pepper.
  2. Bring a saucepan of salted water to the boil over high heat. Add sugar snap peas. Cook for 2 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel.
  3. Place sugar snap peas, lettuce, spinach, capsicum, cucumber and herbs in a large bowl. Drizzle over 1/4 cup salad dressing. Toss gently to combine. Serve.

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200g sugar snap peas, trimmed
1 iceberg lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
1 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
50g baby spinach
1 green capsicum, cut into thin strips
1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced
1/2 cup fresh herbs
2 tbsp white wine vinegar
1 tbsp dijon mustard
1/2 tsp sea salt
1/2 tsp caster sugar
1/2 cup olive oil

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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