English garden salad recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 115 calories / serving
  • Healthy
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Green and crispy english garden salad HERO

Bring a large pan of water to the boil, add asparagus, peas and both beans. Bring back to the boil, cook for 2-3 minutes, drain and plunge vegetables into cold water to cool (this stops the cooking process). Drain, pat dry.

Cut lettuces in half and arrange in a salad bowl, then tip vegetables over. Mix oil, vinegar and a little seasoning together with mint and chives. Drizzle over the salad and sprinkle with tarragon.

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  • Ingredients

  • 110g pack of asparagus tips
  • 150g (5oz) shelled peas, fresh or frozen
  • 150g (5oz) runner beans, sliced
  • 150g (5oz) shelled broad beans, fresh or frozen Seasonal ingredient
  • 2 little gem lettuces
  • 4tbsp olive oil
  • 2tbsp white wine vinegar
  • 1tbsp mint leaves, chopped
  • 1tbsp chives, snipped
  • 1tbsp tarragon leaves
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  • Calories
    115
    6%
  • Sugar
    2g
    2%
  • Fat
    8g
    11%
  • Saturates
    1g
    5%
  • Salt
    0g
    <1%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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