English Garden Salad Recipe


Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
VegetarianMain Ingredient
Interest Group


 New potatoes18 Ounce (500 g)
 Runner beans12 Ounce (350 g)
 Spring onions1⁄4 Pound (1 Bunch)
 Sunblush tomatoes/Sun-dried tomatoes240 Gram, drained (1 tub)
 Cheshire cheese/Lancashire cheese8 Ounce (200 g, vegetarian)
 Mint leaves1 Cup (16 tbs), roughly chopped (Good handful)
 Honey and mustard dressing5 Tablespoon

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 mg

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


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.