British Summer Salad With Honey-Mustard Dressing.

Happy Saturday. Are you looking for a nice and tasty salad recipe? Fancy making a tasty salad with honey-mustard dressing recipe up for the weekend?

Vegetarian

Low Fat

Gluten Free

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Serves: 4

Ingredients:

4 essential Waitrose Free Range Eggs

750g pack Waitrose Baby New Potatoes, halved

250g pack British Green Beans, trimmed

1 tbsp cider vinegar

1 tsp wholegrain mustard

1 tsp clear honey

2 tbsp The Waitrose Farm Leckford Estate Cold-pressed Rapeseed Oil

250g cherry tomatoes, halved

100g radishes, thinly sliced

Punnet essential Waitrose Salad Cress

Method:

1. Boil the eggs in a pan of simmering water for 9 minutes, then drain and cool. Shell and halve the eggs.

2. Meanwhile, cook the potatoes in a pan of boiling water for 8–10 minutes until tender. Add the beans and cook for a further 3 minutes until both are tender. Drain and cool under running water then transfer to a serving platter.

3. Whisk the vinegar, mustard and honey together with a fork, then whisk in the oil until well blended.

4. Arrange the tomatoes, radishes and eggs on top of the beans and potatoes. Drizzle over the mustard dressing and scatter with cress to serve.

Cook’s tip: A few capers or anchovies scattered over the top before serving would add a nice salty balance to the sweet dressing.

Recipe and image courtesy of Waitrose.

What do you think of this British Summer salad with honey-mustard dressing recipe?

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