| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Tessa’s, Tastebuds |
1 |
servings |
INGREDIENTS
| 175 |
g |
Dark purple dessert plums; (6oz) |
| 1 |
|
Cos lettuce |
| 1 |
|
Handful rocket leaves or landcress salad |
| 1 |
|
Mild yellow chilli |
| 1/4 |
|
Cucumber |
| 8 |
|
Spring onions |
| 5 |
|
Chopped sage leaves; (5 to 6) |
| 1 |
tb |
Freshly chopped chives or flat leaf |
|
|
; parsley |
| 1 |
tb |
Freshly chopped chervil or french |
|
|
; tarragon |
|
|
Finely grated zest and juice of 2 limes |
| 2 |
ts |
Runny honey |
| 5 |
tb |
Extra virgin olive oil |
|
|
Salt and freshly milled black pepper |
INSTRUCTIONS
FOR THE DRESSING
Halve and stone the plums. If large slice thickly. Core and deseed chilli
and slice very finely. Deseed and chop cucumber into cubes. Skin and finely
slice spring onions. Wash and dry lettuce.
Mix all dressing ingredients together. Taste and adjust seasoning.
Put all prepared salad ingredients including herbs, into a large bowl and
chill. Pour over the dressing to create a beautifully fruity yet aromatic
salad.
Converted by MC_Buster.
Per serving: 649 Calories (kcal); 68g Total Fat; (91% calories from fat);
3g Protein; 12g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The real God: don’t settle for substitutes”