Summer Leafy Salad with Salsa Verde Dressing
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Method
- 1
To make the dressing, mix the herbs, capers, oil and vinegar together and season. Toss half the dressing into the baby leaf dressing with the almonds and place on four serving plates.
- 2
Mix together the peas, carrots and shredded lettuce then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.
PER SERVING: 21.7g FAT (Excluding extras)
Summer Leafy Salad with Salsa Verde Dressing was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1
To make the dressing, mix the herbs, capers, oil and vinegar together and season. Toss half the dressing into the baby leaf dressing with the almonds and place on four serving plates.
- 2
Mix together the peas, carrots and shredded lettuce then toss in the remaining dressing. Place a pile on top of the baby leaf salad and top with a poached egg. Serve immediately.
PER SERVING: 21.7g FAT (Excluding extras)
Summer Leafy Salad with Salsa Verde Dressing was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
