Green Garden Salad

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Green Garden Salad

 

 

Green salads traditionally feature iceberg lettuce combined with a

minimum of 4 other green vegetables or fruit. It has an oil-based

dressing.

 

 

200 g (7 oz) sugar snap peas, trimmed

1 iceberg lettuce, outer leaves discarded, leaves separated,

rinsed, dried, torn

1 cos (romaine) lettuce, outer leaves discarded, leaves separated,

rinsed, dried, torn

50 g (1 3/4 oz) baby spinach

1 green capsicum (bell pepper), cut into thin strips

1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced

1/2 cup tightly-packed sprigs fresh herbs (such as chervil,

tarragon, basil)

1/4 cup French dressing (see below)

 

 

1. Bring a saucepan of salted water to the boil over high heat. Add

sugar snap peas. Cook for 2 minutes or until bright green and tender.

Drain and refresh under cold water. Pat dry with paper towel.

 

2. Place sugar snap peas, lettuce, spinach, capsicum (bell pepper),

cucumber and herbs in a large bowl. Drizzle over salad dressing. Toss

gently to combine. Serve.

 

 

Serves 6 as a side.

 

 

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French Dressing

 

 

2 tablespoons (8 tsp) white wine vinegar

1 tablespoon (4 tsp) dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon sugar

1/2 cup olive oil

pepper, to taste

 

 

1. Combine vinegar, mustard, salt and sugar in a small ceramic bowl.

Whisk until well combined.

 

2. Add oil to the vinegar mixture in a slow, steady stream, whisking

constantly until dressing thickens slightly. Season with pepper.

 

 

Makes 1/2 cup.