Salad days are here again…. Yippee!
You can’t beat a chopped salad. You can add anything you like and it’s a lovely way to get everything onto the table quickly. I suppose the chopped salad is an American thing, isn’t it? Anyways, I’ve adopted it. It’s basically my version of more-ish coleslaw.
I only use one giant pot (a pasta pot) to mix all the ingredients- but if you have a fancy mixing bowl, fire ahead. I added sausages for the hungry men, (otherwise they’d be opening the fridge again in ten minutes) and some beautiful new steamed potatoes- delish! I also get to use my beloved CHOPPER for this- it’s the best for things like onions 🧅 Adding watercress not only adds fibre but is high in vitamin K (bone and blood health) and helps lower cholesterol too.
Ingredients
- Baby leaf lettuce bag, chopped
- Curly & red leaf lettuce, washed and chopped
- 1 bag of watercress, washed
- 2 chopped peppers- I used red & yellow
- ½ cucumber peeled and chopped
- 1 apple, chopped
- 1 avocado- peeled and de-stoned, cubed
- ½ red onion minced in my magic CHOPPER 😆
- ½ courgette, chopped
- 12 sausages- blitzed under grill
- 250g feta, cubed
- 4 boiled eggs, peeled and quartered
- 6-8 medium sized new potatoes, boiled in their skins- extra Vitamin C and fibre 💜
- Salt & Pepper to season
Salad Dressing
- 75ml olive oil, extra virgin
- 1 tablespoon Dijon mustard
- 150 ml plain yoghurt
- 1 tablespoon of Boyne Valley Honey
- Salt and pepper
Method
Get out a big pot or bowl. Tumble in all the prepared veggies, eggs and feta.
Emulsify the salad dressing in a blender or whisk by hand.
Add dressing to salad mixture, mix thoroughly, but gently so as not to make eggs too mushy. Season with salt and pepper.
Bring salad to table with cooked sausages and boiled potatoes. Delish Dinner in moments!
Let me know what you’d add.
Laura x
