English Garden Salad Recipes

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

PERFECT GARDEN SALAD

Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

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