You are here

English Garden Salad

Chef.Foodie's picture
Ingredients
  New potatoes 18 Ounce (500 g)
  Runner beans 12 Ounce (350 g)
  Spring onions 1⁄4 Pound (1 Bunch)
  Sunblush tomatoes/Sun-dried tomatoes 240 Gram, drained (1 tub)
  Cheshire cheese/Lancashire cheese 8 Ounce (200 g, vegetarian)
  Mint leaves 1 Cup (16 tbs), roughly chopped (Good handful)
  Honey and mustard dressing 5 Tablespoon
Directions

1. Slice the potatoes, then cook in a large pan of salted boiling water for 7 mins. Meanwhile, trim and diagonally slice runner beans and chop the spring onions. Add the beans to the pan, then cook for a further 7-9 mins, until the potatoes and beans are just tender.
2. Drain the veg, then run under cold water to halt the cooking. Shake the colander to get rid of as much water as possible, then tip into a large bowl. Add the onions and tomatoes, crumble in the cheese and mix well.
3. Add most of the mint and dressing, then lightly toss everything together. Tip into a serving dish, drizzle with a little more dressing, then scatter over the rest of the mint.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Honey
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.242105
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1053 Calories from Fat 451

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 22.7 g113.3%

Trans Fat 0 g

Cholesterol 116.8 mg38.9%

Sodium 4164.6 mg173.5%

Total Carbohydrates 115 g38.4%

Dietary Fiber 24.5 g98.2%

Sugars 53 g

Protein 49 g98.2%

Vitamin A 69.5% Vitamin C 133.4%

Calcium 98.2% Iron 71.5%

*Based on a 2000 Calorie diet

0 Comments

English Garden Salad Recipe