Mixed Iceberg Salad recipe
information
115 calories per serving
ingredients
350 g (12 oz) iceberg lettuce
1/2 cucumber
4 medium tomatoes
1 clove garlic
2 tablespoons tarragon vinegar
salt and freshly milled white pepper
4 tablespoons soured cream
2 tablespoons chopped mixed herbs (parsley, dill, chives, burnet)
2 tablespoons sunflower oil
1/2 cucumber
4 medium tomatoes
1 clove garlic
2 tablespoons tarragon vinegar
salt and freshly milled white pepper
4 tablespoons soured cream
2 tablespoons chopped mixed herbs (parsley, dill, chives, burnet)
2 tablespoons sunflower oil
method
1. Separate the lettuce leaves and wash them in lukewarm water. Drain the leaves thoroughly, then tear them into small pieces. Wash the cucumber and tomatoes and wipe them dry.
2. Cut the cucumber into very thin slices and the tomatoes into wedges.
3. Halve the garlic and rub it round the inside of a salad bowl.
4. Beat the vinegar with pepper and salt, the soured cream and mixed herbs.
5. Arrange the lettuce, cucumber and tomatoes in the salad bowl and toss them in the oil. Pour the dressing into the centre and toss the salad at the table.
2. Cut the cucumber into very thin slices and the tomatoes into wedges.
3. Halve the garlic and rub it round the inside of a salad bowl.
4. Beat the vinegar with pepper and salt, the soured cream and mixed herbs.
5. Arrange the lettuce, cucumber and tomatoes in the salad bowl and toss them in the oil. Pour the dressing into the centre and toss the salad at the table.
serving amount
serves 4
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