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Summer salad bowl

Summer salad bowl

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A summer salad bursting with fresh flavours

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal308
fat17g
saturates4g
carbs23g
sugars4g
fibre2g
protein18g
low insalt1.33g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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 TIPS
MAKE IT VEGGIE

Replace the ham with a few sliced red peppers or artichokes from a jar.

Goes well with

Recipe from Good Food magazine, July 2006

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Overall rating

Rating: 5 out of 5.2 ratings
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