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 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


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.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus