Summer salad bowl

Summer salad bowl

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

A summer salad bursting with fresh flavours

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
308
protein
18g
carbs
23g
fat
17g
saturates
4g
fibre
2g
sugar
4g
salt
1.33g

Ingredients

  • 500g pack new potatoes, halved if large
  • 4 eggs
  • 250g pack small mushrooms, sliced
  • 3 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • 1 small garlic clove, crushed (or squeeze garlic paste)
  • 2 Little Gem lettuces, leaves separated
  • 4 slices thick ham, torn into bite-size pieces

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Method

  1. Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
  2. meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
  3. To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

Recipe from Good Food magazine, July 2006

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Comments

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lizleicester's picture
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Lovely, simple salad. Used red gem lettuces which are really pretty, tho taste the same I think. Added teaspoon of Dijon mustard to the dressing.

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