Name: Summer salad bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 500g pack new potato halved if large; 4 eggs; 250g pack small mushrooms sliced; 3 tbsp balsamic vinegar; 3 tbsp olive oil; 1 small garlic clove crushed (or squeeze garlic paste); 2 Little Gem lettuces leaves separated; 4 slices thick ham torn into bite-size pieces

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Summer salad bowl

Summer salad bowl

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.5 out of 5.2 ratingsRate

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A summer salad bursting with fresh flavours

Healthy

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Ingredients

Nutrition

Units:

MetricUS

500g pack new potato

halved if large
4 eggs
250g pack small mushrooms

sliced
3 tbsp balsamic vinegar
3 tbsp olive oil
1 small garlic clove

crushed (or squeeze garlic paste)
2 Little Gem lettuces

leaves separated
4 slices thick ham

torn into bite-size pieces

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Nutrition: per serving

kcal308
fat17g
saturates4g
carbs23g
sugars4g
fibre2g
protein18g
salt1.33g

low

Method

step 1

Boil potatoes for 15-20 mins or until tender, adding the eggs for the final 8 mins as the potatoes cook. Drain both and cool under running water until just warm.
step 2

meanwhile, put the mushrooms into a bowl and toss with 2 tbsp balsamic vinegar and seasoning. leave to marinate while you peel and halve the eggs.
step 3

To serve, add the remaining balsamic vinegar, the oil and garlic to the mushrooms and stir together. Put the potatoes, lettuce leaves and ham into a large serving bowl and toss with the dressed mushrooms. Top with the eggs and serve.

RECIPE TIPS

MAKE IT VEGGIE

Replace the ham with a few sliced red peppers or artichokes from a jar.

Recipe from Good Food magazine, July 2006

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A star rating of 4.5 out of 5.2 ratings

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