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Green garden salad
Green garden salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Deliciously crisp and nutritious vegetable medley.
Ingredients:
  • 200g sugar snap peas, trimmed
  • 1 iceberg lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
  • 1 cos lettuce, outer leaves discarded, leaves separated, rinsed, dried, torn
  • 50g baby spinach
  • 1 green capsicum, cut into thin strips
  • 1 Lebanese cucumber, halved lengthways, deseeded, thickly sliced
  • 125.00 ml fresh herbs (such as chervil, tarragon, basil)
  • 40.00 ml white wine vinegar
  • 23.40 gm dijon mustard
  • 1.20 gm sea salt
  • 2.50 gm caster sugar
  • 113.75 gm olive oil
Instructions:
  • Prepare the dressing by mixing vinegar, mustard, salt, and sugar in a small ceramic bowl. Vigorously whisk until fully incorporated. Gradually pour in the oil while whisking continuously until the dressing slightly thickens. Finally, season with pepper to taste.
  • - Bring a saucepan of salted water to a boil. - Add sugar snap peas and cook for 2 minutes until bright green and tender. - Drain, refresh under cold water, and pat dry with paper towel.
  • Combine sugar snap peas, lettuce, spinach, capsicum, cucumber, and herbs in a large bowl. Drizzle with 1/4 cup of salad dressing and gently toss to mix. Serve and enjoy!

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