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    Summer Leaf Salad with Honey and Mustard Dressing

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    Summer Leaf Salad with Honey and Mustard Dressing

    Serve this salad when you want a light, nutritious meal that is easy to prepare. Present it on a big platter for everyone to help themselves, and provide plenty of crusty bread to mop up the dressing.

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 4 large free range eggs
    • 200g pack Waitrose Unsmoked Danish Bacon Lardons
    • 200g trimmed green beans
    • 1 Romaine lettuce, washed and dried
    • ½ x 85g bag Waitrose Solo Watercress
    • 250g pack organic cooked beetroot, cut into chunks
    • 4-6 tbsp Kraft Honey and Mustard Dressing


    1. Place the eggs in a pan of cold water. Boil for 7 minutes. Cool in cold water for about 10 minutes, then peel off the shells. Dry-fry the lardons in a frying pan for 5-6 minutes until crisp and browned, stirring often. Drain on kitchen paper.
    2. Cook the beans in a small pan of boiling water for 3 minutes, then tip into a colander and cool under cold running water. Drain thoroughly.
    3. Tear the lettuce into bite-sized pieces and spread over a platter with the watercress. Scatter the lardons, beetroot and beans over. Slice the eggs into quarters and place among the other ingredients. Drizzle with the dressing and serve immediately.

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    For a vegetarian alternative, replace the bacon lardons with cleaned, sliced chestnut mushrooms, fried in a little butter until softened, or a 410g can of chickpeas, drained and rinsed.


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