Share
Save
About Recipe
This recipe makes a substantial salad that our family has made this for years, normally to go with a BBQ. It's great with grilled meat and fish, brings a little crunch and freshness with the vinaigrette and can be made ahead of time and chilled before serving offering a cold element on the plate. We remove the spring onion due to allergies, swap out the green for yellow peppers (red are too sweet) and occasionally leave out the parsley. The only source we have is an old clipping in a recipe folder.
