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Crunchy spring salad

Name: Crunchy spring salad
Yield: Serves 8
Cuisine: British recipes
Ingredients: 200g mixed salad leaves, such as cos, little gem, radicchio and romaine; 1 large carrot, roughly grated; 1 bunch of radishes, thinly sliced; 1 Granny Smith apple, quartered, cored and very thinly sliced; Handful fresh flatleaf parsley leaves, roughly chopped; ½ cucumber, halved lengthways, deseeded and thinly sliced; 3 tbsp large, plump raisins; 2 tbsp toasted pumpkin seeds; 6 tbsp extra-virgin olive oil; 2 tsp Dijon mustard; 3 tbsp lemon juice

Published: 31 Mar 09
Updated: 18 Mar 24

A fresh, light salad with extra crunch, this complements rich dishes perfectly.

Easy
April 2009

Test kitchen approved

Serves 8
Ready in 15 min

A fresh, light salad with extra crunch, this complements rich dishes perfectly.

Vegetarian recipes

Nutrition: per serving

Calories: 180kcals
Fat: 13.8g (2g saturated)
Protein: 2.4g
Carbohydrates: 12.4g (11.6g sugar)
Salt: 0.2g

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Ingredients

200g mixed salad leaves, such as cos, little gem, radicchio and romaine
1 large carrot, roughly grated
1 bunch of radishes, thinly sliced
1 Granny Smith apple, quartered, cored and very thinly sliced
Handful fresh flatleaf parsley leaves, roughly chopped
½ cucumber, halved lengthways, deseeded and thinly sliced
3 tbsp large, plump raisins
2 tbsp toasted pumpkin seeds
6 tbsp extra-virgin olive oil
2 tsp Dijon mustard
3 tbsp lemon juice

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Method

Wash all the salad leaves and dry well. Place in a large serving bowl and top with the carrot, radishes, apple, parsley, cucumber, raisins and pumpkin seeds. Toss together well.
When ready to serve, mix together the olive oil, mustard and lemon juice with a good pinch of salt and ground black pepper. Pour over the salad and toss thoroughly to serve.