Cool garden salad recipe

Name: Cool garden salad recipe
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 English round crisp lettuce; 1/4 cucumber; 1 small pomegranate; 150g pot natural yogurt; 3 tbsp chopped fresh mint; Few dashes of Tabasco; 2 tbsp white wine vinegar

Easy
September 2006

Easy
September 2006

Test kitchen approved

Serves 6
Ready in 10 min

A simple salad to serve alongside meat or fish.

Vegetarian recipes

Nutrition: per serving

Calories: 31kcals
Fat: 0.4g (0.2g saturated)
Protein: 2g
Carbohydrates: 4.8g (4.3g sugars)
Salt: trace

Nutrition: per serving

Calories: 31kcals
Fat: 0.4g (0.2g saturated)
Protein: 2g
Carbohydrates: 4.8g (4.3g sugars)
Salt: trace

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Ingredients

1 English round crisp lettuce
1/4 cucumber
1 small pomegranate
150g pot natural yogurt
3 tbsp chopped fresh mint
Few dashes of Tabasco
2 tbsp white wine vinegar

Method

Wash the whole lettuce, then shake off the excess water. Cut off the base of the stalk, open up the lettuce and separate out the leaves. Put onto a large platter.
Peel the cucumber and cut in half. Using a teaspoon, scoop out the seeds and discard. Thinly slice the cucumber and scatter over the lettuce.
Roll the pomegranate between your hands. Halve, hold upside-down and tap with a rolling pin to pop out the seeds. Sprinkle over the leaves.
Mix the yogurt, mint, Tabasco and vinegar together. Pour into a jug and drizzle over the salad to serve.