Photo: Anna Pelzer
Spring salad with watercress dressing
11 ingredients
Serves 4
openrecipes
Savour all the flavours of an Italian spring with this salad with a British twist
Estimated Nutrition (whole recipe, rough)
538
Calories
19g
Protein
24g
Fat
67g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Asparagus | 6 spears (90g) | 27 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Broad Bean | not in our table | 0 |
| Bean | not in our table | 0 |
| Salad | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 550g new potatoes , scrubbed
- 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
- 200g fresh young asparagus
- 400g young peas in the pod (to give about 100g/4oz shelled peas)
- 90g pack prosciutto , sliced into ribbons
- 125g bag mixed salad leaves
- 100g pecorino cheese, shaved
- 50g fresh watercress , roughly chopped
- 6 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- pinch sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes