Best Chopped Allotment Salad Recipes
CHOPPED ALLOTMENT SALAD
This crunchy side salad is packed with garden vegetables and makes a brilliant addition to a buffet - serve in teacups for a British twist
Provided by Sarah Cook
Categories Buffet, Lunch, Side dish
Time 15m
Number Of Ingredients 14
Steps:
- Mix all the dressing ingredients together with a little seasoning - the easiest way is to pop everything in a jar and give it a good shake.
- Lightly toss together the peas, cucumber, radishes and celery. Snip in the chives and cress, and scatter over the mint.
- Pop a lettuce leaf or 2 into 10 teacups (or arrange in a big salad bowl), then chop the remaining leaves and mix these through the rest of the salad. Divide between the cups, and chill until ready to serve.
- To serve, scatter over the edible flowers, if you like, and drizzle a little dressing over the salads - or put out the jar of dressing for everyone to help themselves, just give it another good shake first.
Nutrition Facts : Calories 74 calories, Fat 4 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein
CHOPPED SALAD
A good chopped salad is a buoyant mix of different textures (creamy, crisp, crunchy, juicy), a range of colors, and sweet, salty and tangy flavors. This one has it all, in just the right proportions. You can gather all the ingredients in advance, including cooking the bacon and the eggs. But don't toss everything together until just before serving - and, preferably, do so at the table for maximum impact.
Provided by Melissa Clark
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
- Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
- Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.
ALLOTMENT SALAD
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- To make the dressing, combine all the ingredients in a bowl and season well.
- Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
- Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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