Coloured salad

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 7
  • 1 small oak leaf salad
  • 1 small frisée salad
  • 1 can(s) (425 ml; 285 g) Vegetable corn
  • 1/2 (approx. 250 g) Cucumber
  • 250 g cherry tomatoes
  • 30 g Walnut kernels
  • 4-5 Tbsp White wine vinegar
  • 1-2 TABLESPOONS medium hot mustard
  • 7 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground pepper

Directions

  1. 1

    Clean and wash salads, dab dry and pluck into bite-sized pieces. Drain the corn in a sieve. Wash the cucumber and cut into thin slices. Wash, clean and slice tomatoes.

  2. 2

    Finely chop the walnuts. Mix vinegar, 2 tablespoons of water and mustard, season with salt and pepper. Gradually add the oil. Add the chopped nuts. Mix all ingredients in a bowl just before serving and arrange on a platter.

Nutrition Facts

KCAL
200 kcal
CARBS
10 g
FATS
16 g
PROTEINS
4 g

Categories & Tags

Main Dishes