Tomato and Orange Salad

A delightfully light first course for a summer dinner party, Tomato and Orange Salad may be served with thinly sliced brown bread and butter.

4 SERVINGS

4 medium-sized tomatoes, blanched, peeled and sliced

2 oz. green grapes, peeled, halved and seeded

2 oz. black grapes, peeled, halved and seeded

2 large oranges, peeled, white pith removed and segmented 1 apple, peeled, cored and diced banana, peeled and sliced

1 oz. sultanas

22- oz. chopped almonds, toasted

2½ oz. cashew nuts, chopped

DRESSING

4 fl. oz. double cream

1 teaspoon lemon juice

1 teaspoon salt

2 teaspoon black pepper

Place the tomatoes, fruit and nuts in a medium-sized salad bowl and set aside.

In a small bowl, combine all the dressing ingredients, beating to mix well.

Pour the dressing over the salad in-gredients and, using two large spoons, toss the salad until it is thoroughly coated.

Place in the refrigerator to chill for 15 minutes before serving.

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