Sausage and watercress salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Thomas Wall's Pork Sausages | |
| 225 | grams | Small new/salad potatoes; cooked (8oz) |
| 1 | bunch | Watercress; tough stems removed |
| 1 | bunch | Spring onions; sliced |
| 8 | Cherry tomatoes; halved, or 2 | |
| ; tomatoes, chopped | ||
| 3 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Fresh chives; chopped |
| Black pepper | ||
Directions
DRESSING
Grill sausages for 10-12 minutes, turning occasionally.
Drain on kitchen paper and cut into pieces.
Place in a salad bowl and add the potatoes, watercress, spring onions and tomatoes.
To make dressing: place all ingredients in a screw top jar and shake together.
Pour over the salad and toss carefully.
Serve on a bed of salad leaves and with crusty bread.
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