Nun’s Salad

A simple dish, Nun’s Salad is so called because of the use of black and white ingredients. Serve it as a light supper dish or as a first course.

1 lb. cooked chicken, diced

12 spring onions , white part only, chopped

1 lb. potatoes, peeled, cooked and diced

2 oz. seedless raisins

8 oz. large black grapes, halved and seeded

2 oz. large black olives, halved and stoned

2 teaspoon salt

½ teaspoon black pepper

1 large apple, peeled, cored and diced

6 fl. oz. mayonnaise

In a large salad bowl, combine the chic-ken, spring onions , potatoes, raisins, half the grapes, the olives, salt, pepper and apple. Pour over the mayonnaise and, using two large spoons, toss the salad, mixing the ingredients well.

Arrange the remaining grape halves decoratively over the top. Place the bowl in the refrigerator and chill the salad for 30 minutes before serving.

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