green peas, fresh or frozen, cooked, drained, left until cold
sliced green runner beans, cooked, drained, left until cold
green pepper, de-seeded, cut into strips, cooked
in boiling water, drained
unpeeled cucumber, washed, dried, diced
from 1 bunch of watercress, washed, drained, patted dry
celery stalks, scrubbed, cut into thin diagonal slices
butter or margarine
brazil nuts, thinly sliced in food processor
- Put peas, beans, pepper, cucumber,
watercress leaves and celery slices into a large mixing bowl.
- Heat butter or margarine in a pan.
- Add brazils and fry until golden
- Add to salad while hot and toss
with sufficient French dressing to moisten.
- Transfer to a salad bowl.
An idea for midsummer, cooling to look
at and refreshing to eat with meat, poultry and fish dishes.
Serves 4 - 6
Get the above cooking ingredients here
to cook Vegetarian Recipes
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