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Herb salad with orange and mustard dressing

Monday - August 13, 2018 11:12 am , Category : RECIPES

Ingredient:
125 g (4 oz)  fine asparagus
Salt and black pepper
½ romaine lettuce
60 g (2 oz) lambs lettuce
60 g (2 oz) rocket
1 small bunch of flat-leaf parsley, stalks removed
60 g (2 oz) pine nuts, toasted
60 g (2 oz) SunBlush or sun-dried tomatoes,
Snipped into small pieces

Dressing:
1 orange
2 tbsp olive oil
1 tsp maple syrup
1 tsp wholegrain mustard

Method:
Trim the asparagus and cut ino 2.5 cm (1 in) lengths. Cook in boiling salted water for about 3 minutes until just tender. Drain and refresh under cold running water.

Break the romaine lettuce into manageable pieces and mix with the lambs lettuce, rocket, and parsley leaves in a salad bowl. Add the asparagus, pine nuts, and tomatoes, and toss gently.

Remove the orange with a zester and add the strips to the salad. Squeeze the juice form half of the orange to give about 3 tbsp, then mix with the remaining dressing ingredients and seasoning to taste.

Toss the salad with the dressing just before serving.
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