Garden greens salad
1
Points®
Total time: 12 min • Prep: 10 min • Cook: 2 min • Serves: 1 • Difficulty: Easy
Ingredients
Peas, frozen, boiled
50 g
Bottle Green Elderflower Cordial, Diluted
5 ml, diluted
Lettuce
1 individual, gem
Cucumber
¼ serving(s), , halved lengthways, deseeded and sliced
Celery, Raw
½ stick(s), thinly sliced
Spring Onions
1 medium, trimmed and thinly sliced
Mint, Fresh
1 sprig(s), torn
Mustard Cress
1 tablespoon(s)
Vinegar, All Types
1¼ teaspoon(s)
Garlic
½ clove(s)
Dried Mixed Herbs
¼ teaspoon(s)
Co-op Extra Virgin Olive Oil
¼ tablespoon(s)
Mustard Powder
⅛ teaspoon(s), level
Instructions
1
Bring a small pan of water to the boil, add the peas and cook for 2 minutes, then drain and set aside.
2
In a small bowl, combine 1 tablespoon Vinaigrette (see notes) and the elderflower cordial, then set aside. Tear the lettuce into bite-size pieces, then scatter over a plate and top with the cucumber, the peas, celery stick, spring onion and a few torn fresh mint leaves.
3
Toss to combine, then scatter over a small handful of salad cress and serve.
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