SPRING SALAD
Category
Classical & MKD Recipes
Fat: 26.43g Protein: 4.17g CHO: 4.48g Kcal: 272 MKD 4.48g CHO TOTAL
Notes
Mo’s tip: RED WINE vinegar and EXTRA VIRGIN olive oil are best, this adds to the flavour.
I used small asparagus spears which are nice and tender, but you still need to snap off the woody ends – then weigh them.
Ingredients
- 20g Frozen peas – BIRDS EYE
- 10g Watercress
- 10g Rocket
- 40g Asparagus
- 25g Olive oil
- 5g Dijon mustard – SAINSBURYS
- 5g Vinegar
- 80g Celeriac
- You will also need 1g mixed dried herbs and a little salt and black pepper to taste.
Instructions
- Slice the asparagus into diagonal thick slices.
- Heat salted water, add the celeriac (cut into cubes), cook for 4 minutes then add the peas and asparagus, cook for a further 2 minutes, drain and rinse briefly with cold water, drain well then place in the serving dish.
- Make a dressing by whisking together the mustard and vinegar, slowly whisk in the olive oil to make a thick dressing, season with the dried herbs, a little salt and black pepper.
- Mix the cooked vege with the watercress and rocket leaves.
- Pour over the oil dressing and serve.
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