This fresh-tasting, colourful salad makes an ideal summer lunch, served with crusty rolls and butter.
14 oz. green beans, cooked, drained and halved
4 medium-sized tomatoes, chopped
2 medium-sized potatoes, cooked and chopped
1 large green pepper, white pith removed, seeded and sliced
4 spring onions , trimmed and chopped
1 garlic clove, crushed
4 cooked beetroots , sliced
6 black olives, halved and stoned
2 courgettes , cooked and sliced
1 lb. lean cooked pork, cut into
5 fl. oz. sour cream
2 tablespoons lemon juice
4 tablespoons mayonnaise
1 teaspoon salt
1 teaspoon black pepper
1 teaspoons paprika
2 teaspoons prepared French mustard
2 tablespoons finely chopped fresh chives
Place all the salad ingredients in a large salad bowl and set aside.
In a small mixing bowl, beat all the dressing ingredients together with a wooden spoon until the mixture is smooth.
Pour the dressing over the salad and, using two large spoons, toss the salad until it is thoroughly combined. Chill the salad in the refrigerator for 1 hour before serving.