Summer salad bowl
A summer salad bursting with fresh flavours
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Super healthy
- 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.
- 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.
- 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.
Make it veggie
Replace the ham with a few sliced red peppers or artichokes from a jar.
Per serving
308 kcalories, protein 18g, carbohydrate 23g, fat 17 g, saturated fat 4g, fibre 2g, sugar 4g, salt 1.33 g
Recipe from Good Food magazine, July 2006.
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http://www.bbcgoodfood.com/recipes/2541/
http://www.bbcgoodfood.com/recipes/2541/
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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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13
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Super healthy
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
Per serving
308 kcalories, protein 18g, carbohydrate 23g, fat 17 g, saturated fat 4g, fibre 2g, sugar 4g, salt 1.33 g
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