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.