Dinner For 2 - Minty Dressed Salad
Friday 9th February 2018
You could prepare the salad for 4, but only add the dressing to half of it, packing and chilling the remainder to be used the next day.
1 little Gem lettuce, washed, drained and shredded
1 small bag pea shoots and baby leaves, from the supermarket
10 cherry tomatoes, halved
12 seedless black grapes, halved
½ cucumber, sliced
12 small broccoli florets, blanched for 2 minutes, then cooled in ice cold water, drained and dried on absorbent kitchen paper
For the Dressing
4 Tbsp. olive oil
Juice ½ lemon
1 Tsp. runny honey
1 Tbsp. freshly chopped parsley
1 clove garlic
2 Tsps. Dijon mustard
Salt and pepper
To serve: 2 Tbsp. pumpkin seeds, optional
- Spread the little Gem lettuce leaves out on a large platter with the bag of pea shoots and baby leaves.
- Add the tomatoes, cucumber, broccoli and the grapes.
- Make the dressing. Put all ingredients for the dressing into a screw top jar. Shake well.
- When ready to serve, pour the dressing over the salad. Toss well to coat and serve immediately sprinkled with the pumpkin seeds, if using.
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