Garden salad

Garden salad

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

Serves 10 - 12

Crunchy, herby and fresh- this green side salad is versatile, healthy and dressed with a light garlic and parsley vinaigrette

Nutrition and extra info

Additional info

  • Healthy
  • Dairy-free
  • Vegetarian
Nutrition info

Nutrition per serving (10)

kcalories
85
protein
2g
carbs
2g
fat
8g
saturates
1g
fibre
2g
sugar
2g
salt
0.1g
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Ingredients

  • 2 heads lettuces, such as Cos or Butterhead
  • 2 good handfuls of another salad leaf, such as watercress, rocket or mizuna
  • handful of soft herbs, such as chervil, tarragon, parsley, chives

For the dressing

  • 1 garlic clove, crushed
  • 1 spring onion, roughly chopped
  • handful parsley
  • a few watercress sprigs or rocket leaves
  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 6 tbsp olive oil

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Method

  1. Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-sized pieces and tip everything into a large salad bowl.
  2. To make the dressing, put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor, and blitz until finely chopped. Add the vinegar, mustard and some seasoning, and blend briefly. Slowly add the oil and blitz until thickened. Drizzle over the salad just before eating and toss until the leaves are just coated. (You might not need all the dressing, but it will keep in the fridge for a couple of days.)

Recipe from Good Food magazine, July 2013

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