Sausage and watercress salad

Yield: 4 servings

Measure Ingredient
4 \N 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 \N Cherry tomatoes; halved, or 2
\N \N ; tomatoes, chopped
3 tablespoons Olive oil
1 tablespoon White wine vinegar
1 tablespoon Fresh chives; chopped
\N \N Black pepper


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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