Razzle-dazzle Salad

by Trudy ~ Veggie num num on January 13, 2010

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Razzle-dazzle Salad

In summer we eat salad for dinner at least twice a week; but don’t think just your standard tomato and lettuce. Here is another hearty salad full of protein and delicious fresh flavours and wonderful colour; using home-grown butter lettuce straight from the garden. Make sure to use the freshest salad ingredients available for the best crunch and yumminess!! Can be served as a side salad or great as a light but filling meal with some vegemite toast!!



Preparation time: 10mins
Serves 2 as a main 4 as a side

  • 1 butter or cos lettuce
  • 2 tomatoes, sliced
  • ½ red capsicum, diced
  • ¼ red onion, diced
  • 5-6 semi-sundried tomatoes, diced
  • ½ cup brown lentils (cooked or tinned)
  • 3 soft boiled free-range eggs cut into quarters
  • 1-2 tbs fresh parsley, roughly chopped
  • ¼ fresh grated vegetarian tasty cheese

for the dressing

  • 1 tbs low fat mayonnaise*
  • 2 tsp red wine vinegar

*Remember if using store brought mayonnaise to check if the product is made using free range eggs. I recently found a Hinze version that is pretty good and states that the mayonnaise is made using free range eggs only. There are a few good brands of egg-free mayonnaise available also.

Combine all the salad ingredients in a large salad bowl.

Whisk together the mayonnaise and vinegar with salt and fresh cracked pepper to taste.

Toss the dressing through the salad until well combined.

Serve as a side or as a main meal with your favourite bread.

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