Green as Grass Salad Recipes

Ingredients :

225 g green peas, fresh or frozen, cooked, drained, left until cold

225 g sliced green runner beans, cooked, drained, left until cold

225 g green pepper, de-seeded, cut into strips, cooked

3 minutes in boiling water, drained

1/2 medium unpeeled cucumber, washed, dried, diced

leaves from 1 bunch of watercress, washed, drained, patted dry

2 large celery stalks, scrubbed, cut into thin diagonal slices

25 g butter or margarine

50 g brazil nuts, thinly sliced in food processor

French dressing

1. Put peas, beans, pepper, cucumber, watercress leaves and celery slices into a large mixing bowl.
2. Heat butter or margarine in a pan.
3. Add brazils and fry until golden brown.
4. Add to salad while hot and toss with sufficient French dressing to moisten.
5. Transfer to a salad bowl.

Note :

An idea for midsummer, cooling to look at and refreshing to eat with meat, poultry and fish dishes.

Serves 4 - 6

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