Autumn Salad Recipe
Recipe
Ingredients
225 g cooked marrow - skinned and cubed
2 large tomatoes - skinned and chopped
1 large carrot, grated
75 g blackberries - washed and hulled
100 g cooked beetroot - skinned and diced, small
1 tbsp tahini paste
5 tbsp mayonnaise
1 garlic clove, crushed
1 freshly ground black pepper
Recipe
Preparation
Serves 2-3
Combine the marrow, tomatoes, carrot, blackberries and beetroot and
mix thoroughly. Stir the tahini paste into the mayonnaise and add the
crushed garlic. Season the dressing with freshly ground black pepper
and fold into the prepared vegetables. Place on top of a bed of
shredded lettuce and the salad is ready to serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Servings:
2
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Advice on losing weight
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(includes guava, red bell peppers & tomato puree)
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