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Green garden salad recipe
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This green garden salad is an easy summer side dish – perfect to accompany barbecues and summer lunches eaten al fresco. Crisp raw veg and briefly blanched broad beans make this salad a cinch to pull together, with a delicious tangy elderflower dressing. See method
Ingredients
- 150g broad beans, podded and shelled
- 250g white cabbage, shredded
- 1 celery stick, finely sliced
- 3 spring onions, shredded
- 1 Granny Smith apple, cored and thinly sliced
- 150g pack mangetout, sliced
For the dressing
- 2 tbsp elderflower, or elderflower and apple, cordial
- 2 tbsp cider vinegar
- 3 tbsp rapeseed or olive oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
0kj
103kcal
5%
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Fat
6g
8%
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Saturates
1g
4%
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Sugars
8g
9%
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Salt
0g
0%
of the reference intake
Carbohydrate 9.9g
Protein 3g
Fibre 3.7g
Method
This green garden salad makes an easy summer side dish – perfect to accompany barbecues and summer lunches eaten outdoors. Crisp veg, tart apple and hearty broad beans come together with a hint of floral sweetness from a tangy elderflower dressing.
- Blanch the broad beans for 1-2 mins in boiling water, then drain, run under cold water to cool, then drain again.
- Whisk the dressing ingredients in a large bowl. Add the cooled beans and the other ingredients; toss together.
Get ahead: Mix all the ingredients together except the broad beans, and chill for up to 24 hours. Stir in the beans when ready to serve.
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