Prep Time:10 mins
Understanding food allergies and intolerances
Zesty mixed salad
Serves:4 Adults
Cost:Low
Whether it's lettuce and tomato in your favourite lunchtime sandwich or a mixed salad for all the family as part of a picnic, you can give it some extra zest with a squeeze of lemon or lime on top.
Ingredients
Salad:
- 1 head lettuce - Romaine, Iceberg or Frisée
- 2 medium carrots
- 16 cherry tomatoes
- 50g / 2 oz. of unsalted cashew nuts
Vinaigrette:
- ½ tablespoon of olive oil
- ½ teaspoon of sesame oil
- ½ tablespoon of balsamic vinegar
- ¼ dessertspoon of fresh ginger, peeled and grated
- ½ clove of garlic, peeled and crushed
- ¼ teaspoon of wholegrain mustard
- Pinch of brown sugar
- Freshly ground black pepper, to taste
Method
- Wash and dry the lettuce and break the leaves into bite size pieces. Trim and peel the carrots, then grate them finely and cut the tomatoes in half
- To roast the cashew nuts, place them on a baking tray and roast in a hot oven for 8 to 10 minutes or until they are starting to brown. Set aside to cool
- To assemble the salad, place the lettuce in a large bowl, toss in the tomatoes and cashew nuts and sprinkle everything with the grated carrot
- To make the dressing whisk the olive oil, sesame oil and the balsamic vinegar in a bowl until it thickens
- Grate the ginger into the mixture, stir in the garlic, mustard and sugar and season with some black pepper
- Lightly drizzle over the salad just before serving. As with all salad dressings do make adjustments to the basic recipe to suit your own taste
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Mixing bowl
- Vegetable peeler
- Wooden spoon
- Whisk
Serving suggestions
Try different veggies in this salad to change it up!
Keep your salads interesting by adding different types of cheese like feta or even grilled haloumi cheese
