Summer Salad
Ingredients
500g packet frozen Birds Eye Baby Beans
250g mixed lettuce leaves
1 punnet cherry tomatoes, halved
1 cup walnut halves, toasted
1 cup marinated artichokes
1/4 cup balsamic vinegar
1 tablespoon brown sugar
Method
1. Cook Birds Eye Baby Beans following packet directions, set aside to cool.
2. On a large serving platter arrange lettuce leaves, tomatoes, walnuts, artichokes and cooled beans.
3. Return reserved oil to small jar, add balsamic vinegar and sugar and shake to combine. Pour dressing over salad just before serving.
This recipe is courtesy of Frozen Food Info |