Garden salad

Garden salad

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(2 ratings)

Prep: 15 mins No cook


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

  • Healthy
  • Dairy-free
  • Vegetarian

Nutrition: per serving (10)

  • kcal85
  • fat8g
  • saturates1g
  • carbs2g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.1g
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  • 2 heads lettuces, such as Cos or Butterhead



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 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
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • a few watercress sprigs or rocket leaves



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 tbsp white wine vinegar
  • ½ tsp Dijon mustard
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  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.)

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