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Butter Lettuce and Parsley Salad

by Sarah Bell (follow)
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Sometimes it's hard to come up with an interesting salad to go with your meal. This one combines butter lettuce, which is softer and has a more buttery taste, with parsley, which is known as one of the world's healthiest foods. Instead of just being a garnish, parsley features here as the star of the show, and is offset by the butter lettuce so it isn't too strong.



You can make it ahead of time and keep it in the fridge for a couple of days to use as an accompaniment to various meals.

Preparation Time: 8 minutes
Cooking Time: 0 minutes
Makes: 4 servings

Ingredients
1 head butter lettuce
1 handful chopped parsley
1 handful mixed bean sprouts
1/2 a cucumber
1 tomato
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar
salt and pepper to season

Method
Chop the butter lettuce and wash to remove all traces of dirt, then spin in a salad spinner and put into a bowl.

Add chopped parsley and bean sprouts.



Cut the tomato and cucumber into small pieces before putting in the bowl with other ingredients.

Finally, pour in sunflower oil. Make sure that you mix this first so that the leaves are all evenly coated before adding balsamic vinegar.

Toss again with the oil and balsamic vinegar in, then add salt and pepper to taste and serve.



This goes great as a side with chicken schnitzel



Categories
#Side
#Salad
#Dinner
#Lunch
#Make Ahead
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