Robson Fusilli Salad
Fusilli Salad Recipe - keeps well in the fridge for 2 days. Great salad for a picnic.
By: Isabel Robson
Serves: 2
Preparation: 20 minutes
Serves: 2
Preparation: 20 minutes
Ingredients:
2 free range eggs
100g mayonnaise
50g pitted black olives
50g green runner beans
50g loose sweet corn
3 Pineapple slices
2 free range eggs
100g mayonnaise
50g pitted black olives
50g green runner beans
50g loose sweet corn
3 Pineapple slices
1
Small red onion
1 Heart lettuce
Sea salt and pepper to taste
1 Heart lettuce
Sea salt and pepper to taste
- Boil eggs for 10 minutes. Drain and peel.
- In separate pots boil green beans and sweet corn for about 3 minutes.
- Drain and leave to cool down.
- Finely chop red onion and mix with cold sweet corn and green beans.
- Add chopped pineapple, mayonnaise and season with sea salt and pepper.
- Place lettuce in serving dish with salad on top.
- Serve with 1/2 boiled egg (for Vegan option remove eggs from recipe and use mayonnaise alternative).
Lettuce
is a
good source of Vitamin
A, folic acid, anti-oxidants and
is low on calories.
"To get the best results, you must talk to your vegetables."
Prince Charles, Prince of Wales.
"To get the best results, you must talk to your vegetables."
Prince Charles, Prince of Wales.
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