BRITISH SALADS RECIPES RECIPES

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BIG BRITISH SALAD | SAINSBURY'S RECIPES



Big British salad | Sainsbury's Recipes image

With great British veg such as watercress, asparagus and radishes teamed with mackerel and new potatoes, this superb salad packs a crunchy punch

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

mini new potatoes
fine asparagus
white wine vinegar
lemon juice
Fairtrade caster sugar
sunflower oil
mustard powder
large red onion, finely sliced
cucumber, washed, halved and thinly sliced
radishes, washed, trimmed and thinly sliced
washed and chopped fresh flat-leaf parsley
watercress, washed
smoked mackerel, skin removed, and flaked into pieces

Steps:

  • Place the potatoes in a pan of cold water. Bring to the boil then simmer for 12-15 minutes, until tender. Drain and allow to cool. Meanwhile, place the asparagus in a pan of boiling water and simmer for 1½ minutes, then drain and refresh in cold water.

    Put the white wine vinegar, lemon juice, caster sugar, oil and mustard powder in a jug. Season with freshly ground black pepper, whisk together, then set aside or store in an airtight container until required.

    Transfer the potatoes and asparagus to a large bowl and add the onion, cucumber, radishes, parsley and watercress. Toss to combine.

    To serve, gently toss through the dressing and top with the flaked mackerel.

     

    Cook's tip: you could always use a drained 200g tin of tuna steak in water in place of the mackerel in this dish.

Nutrition Facts : Calories 219 calories, FatContent 12.6 grams, SaturatedFatContent 3.8 grams, SugarContent 3.6 grams, SodiumContent 600.0 milligrams salt, CarbohydrateContent 17.1 grams, FiberContent 3.7 grams, ProteinContent 7.4 grams

ENGLISH GARDEN SALAD RECIPE | BBC GOOD FOOD



English garden salad recipe | BBC Good Food image

A fresh-tasting vegetarian supper - this recipe is easily halved to serve two, or doubled for a crowd

Provided by Good Food team

Categories     Buffet, Lunch, Supper

Total Time 35 minutes

Yield Easily halved or doubled

Number Of Ingredients 7

500g new potato
350g runner bean
a bunch of spring onions
240g tub sunblush or sundried tomatoes , drained
200g Cheshire/Lancashire cheese
a good handful of fresh mint leaves (a 15g supermarket pack is fine), roughly chopped
4-5 tbsp honey and mustard dressing

Steps:

  • Slice the potatoes and cook them in a large pan of salted boiling water for 7 minutes. While they’re cooking, trim and diagonally slice the runner beans and chop the spring onions. Add the beans to the pan and cook for a further 7-9 minutes, until the potatoes and beans are just tender.
  • Drain the veg and 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.
  • Add most of the mint and dressing and toss everything lightly together. Tip into a serving dish, drizzle with a little more dressing and scatter over the rest of the mint.

Nutrition Facts : Calories 427 calories, FatContent 27 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, FiberContent 6 grams fiber, ProteinContent 18 grams protein, SodiumContent 2.39 milligram of sodium

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