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Green Salad with Honey Mustard Dressing

Serves about 20 people/ Vegetarian

Ingredients 

Method

  1. Wash and dry the leaves and flowers and then tear them into bite-sized pieces. Put into a plastic bag or a covered bowl, which can be stored in the fridge for a couple of days if you need to get ahead. This is particularly good if you buy or pick all your leaves in one go, or you have friends staying for the weekend. You can then just pick and choose whatever you need, whenever you need it.
  2. To make the dressing, place all the ingredients in a jar with a lid and shake to mix. Taste for seasoning. Drizzle sparingly over a selection of your prepared salad ingredients in a bowl and toss to serve.