Mixed Salad Vinaigrette Recipe

Summary

Preparation Time1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Radishes1 Bunch (100 gm)
 Courgettes8 Ounce, trimmed (225 grams/1/2 pound)
 Tomatoes12 Ounce (350 grams/3/4 pound)
 Red pepper1 , sliced
 Green pepper1 , sliced
 Black olives/Stuffed olives2 Ounce (50 grams/ 1/3 cup)
 Crisp lettuce leaves1 Cup (16 tbs), washed and drained
For fresh herb dressing
 Wine vinegar2⁄3 Tablespoon
 Olive oil1⁄4 Pint (150 ml/ 2/3 cup)
 Garlic1 Clove (5 gm)
 French mustard1 Teaspoon
 Shallot1 , finely chopped
 Finely chopped basil1⁄2 Teaspoon
 Finely chopped tarragon1⁄2 Teaspoon
 Finely chopped chervil1⁄2 Teaspoon
 Finely chopped chives/Spring onion tops1⁄2 Teaspoon
 Finely chopped parsley1⁄2 Teaspoon
 Salt To Taste
 Ground pepper To Taste

Nutrition Facts

Serving size

Calories 348 Calories from Fat 288

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 245.5 mg10.2%

Total Carbohydrates 14 g4.5%

Dietary Fiber 3.7 g15%

Sugars 6 g

Protein 3 g5.9%

Vitamin A 58.3% Vitamin C 165.4%

Calcium 5.6% Iron 9.3%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Make flower petals out of radishes using a sharp knife and leave it in iced water refrigerator for 2 hours.
2. In boiling salted water cook the courgettes for 7-10 minutes until just tender and refresh in cold water and cut into slices.
3. In a bowl add courgettes, tomatoes, peppers, olives and drained radishes.
4. In a scre tight jar put all dressing ingredients with seasoning to taste and shake well.

SERVING
5. Pour the dressing on top, toss and serve on lettuce leaves.
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