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Red and green salad

Preparation time: 25 minutes, plus standing,
Calories: 220 per portion

ingredients

serves 4
225 g (8 oz) courgettes, sliced
100 g (4 oz) button mushrooms, thinly sliced
2 tablespoons snipped fresh chives
4 large tomatoes, thinly sliced
1/2 cucumber, thinly sliced
1 red pepper, seeded and thinly sliced into rings

for the dressing

4 tablespoons vegetable oil
2 tablespoons red wine vinegar
salt and pepper
pinch of mustard powder
5 tablespoons buttermilk, or natural low-fat yogurt
15 g (1/2 oz) blue cheese, crumbled
50 g (2 oz) Ricotta cheese, crumbled

method

1. Mix together the oil, vinegar, salt, pepper and mustard. Put the courgettes and the mushrooms in separate dishes and divide the dressing between them. Stir the chives into the courgettes. Set aside for at least 1 hour.

2. Arrange the tomatoes, cucumber and pepper in rings on a dish. Drain the courgettes, reserving the dressing, and make a ring with them. Drain the mushrooms, reserving the dressing, and arrange them in the centre.

3. Stir the buttermilk or yogurt into the dressing and stir in the cheeses. Spoon into the centre of the salad.

Ricotta is a low-fat Italian cheese which is made from the whey, not the curds, of cow's or goafs milk. It can be bought as a soft cheese or in a hardened form.

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