Cucumber Salad Recipe
You will need for 4 servings:
1 large or 1 small 2 tablespoons French dressing (cucumber salt
1 teaspoon finely chopped parsley
1 The cucumber can be peeled or not as preferred. Cut into thin slices, put on to a dish and sprinkle with salt. Leave to stand for an hour if possible, then drain off surplus water.
2 Arrange the cucumber in the serving dish, pour the dressing over and sprinkle parsley.
Bean and apple salad
You will need for 4 servings:
4 oz. cooked broad beans 1 small dessert apple, sliced finely 2-3 tablespoons raw white cabbage, shredded salt
4 tablespoons mayonnaise or salad cream (82)
1 hard-boiled egg 1-2 pickled walnuts
1 Mix the beans with the apple and cabbage and season with a little salt.
2 Put into a serving dish and coat with the mayonnaise.
3 Garnish with slices of hard-boiled egg and walnuts.
Beetroot baskets
You will need for 4 servings:
4 medium-sized 1 tablespoon finely beetroots (cooked and left whole) 1 teaspoon chopped chives 1 level teaspoon chopped mint diced cooked potatoes
1 tablespoon chopped pickled walnuts mayonnaise or salad cream (82)
1 Cut a piece off the top of each beetroot, and using a small teaspoon scoop out the centre.
2 Chop the scooped out beetroot and mix with the other ingredients.
3 Bind with a little mayonnaise and then pile up well in the beetroot cases.
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