Summer salad bowl

Summer salad bowl

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(1 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
A summer salad bursting with fresh flavours

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal308
  • fat17g
  • saturates4g
  • carbs23g
  • sugars4g
  • fibre2g
  • protein18g
  • salt1.33g
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  • 500g pack new potato, halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 250g pack small mushrooms, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 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 small garlic clove, crushed (or squeeze garlic paste)
  • 2 Little Gem lettuces, leaves separated
  • 4 slices thick ham, torn into bite-size pieces


  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.

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Comments, questions and tips

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10th Aug, 2013
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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