ingredients
serves 4
4 chicory leaves
1/4 pound French beans, lightly cooked
3 inch length of cucumber, cut into sticks
6 cherry tomatoes
1 hard-boiled egg, halved
Carrot and Radish Salad
2 carrots
2 radishes
1 tbsp chopped mixed nuts
beet and Onion Salad
2 - 3 cooked beet, sliced
1 tbsp balsamic or wine vinegar
2 - 3 scallions, finely chopped
2 tbsp chopped fresh parsley
Mushroom and Thyme Salad
3/4 cup button mushrooms, sliced
2 tbsp lemon juice
1 tbsp chopped fresh thyme
Tuna and Haricot Bean Salad
3 1/2 ounce can tuna in oil
8 ounce can haricot beans
1/2 red onion, thinly sliced
2 tbsp chopped fresh parsley
method
1. Grate the carrots and radishes. Mix together with the nuts in a bowl.
2. Sprinkle the beet with vinegar, add the scallions and parsley and toss lightly.
3. Mix the mushrooms with the lemon juice and thyme.
4. Drain the tuna and beans, tip them both into a bowl and toss with the onion and parsley.
5. Divide the chicory leaves between two large salad plates. Add a portion of each salad, arranging them attractively with the French beans, cucumber sticks, tomatoes and egg halves. Serve with whole wheat bread.
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