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Shropshire Salad




Source of Recipe


Foodrapp


List of Ingredients





450 g (1lb) British new potoatoes, scrubbed and quartered
50 g (1 ¾ oz) walnuts roughly chopped
2 sticks of celery, chopped
2 oranges, segmented


Dressing:
2 x 15 ml spoon (2 tbsp) walnut oil
2 x 15 ml spoon (2 tbsp) olive oil
1 x 15 ml spoon (1 tbsp) white wine vinegar
1 x 15 ml spoon (1 tbsp) fresh mint, finely chopped
Salt and freshly ground black pepper
Rocket leaves to serve

NB This recipe contains nuts



Recipe



Place the potatoes in a pan of boiling water, cover and simmer for 20 minutes or until tender.
Drain and leave to cool slightly.
Meanwhile place all the dressing ingredients into a screw top jar and shake well.
Toss the potatoes in the dressing then combine with the walnuts, celery and oranges and arrange on the rocket leaves.
Serve immediately.

Serves 4.