QUICK GARDEN SALAD

Quick garden salad image

Crunchy, herby and fresh- this green side salad is versatile, healthy and dressed with a light garlic and parsley vinaigrette

Provided by Mary Cadogan

Time 15m

Number Of Ingredients 10

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Ingredients

2 heads lettuces , such as Cos or Butterhead
2 good handfuls of another salad leaf , such as watercress, rocket or mizuna
handful of soft herbs , such as chervil, tarragon, parsley, chives
1 garlic clove , crushed
1 spring onion , roughly chopped
handful parsley
a few watercress sprigs or rocket leaves
2 tbsp white wine vinegar
½ tsp Dijon mustard
6 tbsp olive oil

Steps:

Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-sized pieces and tip everything into a large salad bowl.
To make the dressing, put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor, and blitz until finely chopped. Add the vinegar, mustard and some seasoning, and blend briefly. Slowly add the oil and blitz until thickened. Drizzle over the salad just before eating and toss until the leaves are just coated. (You might not need all the dressing, but it will keep in the fridge for a couple of days.)

Nutrition Facts : Calories 85 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium