Make this beautiful salad that is guaranteed to impress your guests!
Ingredients:
2,5 tablespoons Canola Oil
1 tablespoon unseasoned Rice Vinegar
½ teaspoon Salt
¼ teaspoon ground Black Pepper
1 teaspoon minced Tarragon
A third of an English Cucumber
50 Sugar Snap Peas
Handful of Parsley
110g young Salad Greens
4 medium radishes, sliced
15-20 Marigold Flowers
Method:
In a small bowl, whisk together oil, vinegar, salt, pepper and tarragon.
Thinly slice cucumber. Split 30 of the larger pea pods and remove the peas; set aside.
Gently rinse parsley and young salad greens, gently spin twice in salad spinner to thoroughly dry the leaves.
Put greens in a large bowl and toss gently but thoroughly with 3 tablespoons of dressing (leaves should be barely coated), adding more dressing if necessary.
