Country salad
This hearty salad makes a healthy and delicious lunch with a few slices of ham
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 8 mins
Vegetarian
- Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
- Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.
Use up the Lollo Rosso: Asian chicken wraps
Rub 1 tbsp oil into 1 thinly sliced chicken breast, 1 deseeded and sliced pepper and 3 halved spring onions. Griddle for 3-5 mins until cooked through. Place a couple of pieces of chicken, pepper and onion onto 6 Lollo Rosso leaves. Roll up and serve with a dipping sauce made from 2 tbsp soy sauce, 2 tbsp sweet chilli sauce and lime juice.
175 kcalories, protein 8g, carbohydrate 1g, fat 15 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.56 g
Recipe from Good Food magazine, September 2009.
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http://www.bbcgoodfood.com/recipes/12275/
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Ingredients
- 4 eggs
- juice ½ lemon
- 3 tbsp olive oil
- 1 heaped tbsp capers
- 2 spring onions , finely sliced
- 1 head Lollo Rosso lettuce
- 1 Baby Gem lettuce
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 8 mins
Vegetarian
Ingredients
- 4 eggs
- juice ½ lemon
- 3 tbsp olive oil
- 1 heaped tbsp capers
- 2 spring onions , finely sliced
- 1 head Lollo Rosso lettuce
- 1 Baby Gem lettuce
175 kcalories, protein 8g, carbohydrate 1g, fat 15 g, saturated fat 3g, fibre 1g, sugar 1g, salt 0.56 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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13 September 2009
Ros commented on this recipe
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