Best English Garden Salad Recipes

ENGLISH GARDEN SALAD

English garden salad 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

Time 35m

Yield Easily halved or doubled

Number Of Ingredients 7

Ingredients

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, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 2.39 milligram of sodium

ENGLISH GARDEN SALAD

English Garden Salad image

A lovely English salad from Great Britain! The mustard, honey and mayonnaise dressing makes it delicious!

Provided by Sharon123

Categories Salad Dressings

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb potato, unpeeled and sliced
1 bunch green onion, chopped
2/3 lb green beans, cut
1/2 cucumber, sliced thin
4 ounces cheese, in cubes (your choice)
1 1/2 ounces sun-dried tomatoes, soaked and chopped
1/4 cup fresh mint leaves, chopped
4 tablespoons mayonnaise
1 tablespoon mustard
1 tablespoon honey

Steps:

Cook the potatoes 10 minutes in a large pan with enough water to cover; add the beans and cook 7 minutes more.
Remove to a large bowl.
Add the onions, cucumber, and half of the cheese and tomatoes to the potatoes and the beans and toss the salad.
Mix the mayonnaise, mustard and honey and pour over the salad.
Sprinkle with the remaining cheese and mint leaves. Add a little salt and pepper if you wish.
Serve and enjoy!

Nutrition Facts : Calories 324.7, Fat 12.7, SaturatedFat 5.2, Cholesterol 22, Sodium 663.5, Carbohydrate 45.3, Fiber 7.1, Sugar 14, Protein 11.9

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