Granada Salad
Ingredients
- Metric/Imperial American
- 2 eggs, beaten 2 eggs, beaten
- 1 tablespoon milk 1 tablespoon milk
- salt salt
- oil for frying oil for frying
- 1 dessert apple, cored and sliced 1 dessert apple, cored and sliced
- 1 tablespoon lemon juice 1 tablespoon lemon juice
- 1 red pepper, seeded and julienned 1 red pepper, seeded and julienned
- 100 g/4oz mushrooms, sliced 1 cup sliced mushrooms
- 2 large potatoes, boiled and diced 2 large potatoes, boiled and diced
- 75g/3 oz stuffed green olives, sliced 1 cups sliced stuffed green olives
- 1 head lettuce 1 head lettuce
- 2 tablespoon olive oil 2 tablespoons olive oil
- 2 tablespoon dry sherry 2 tablespoons dry sherry
- 2 teaspoon Worcestershire sauce 2 teaspoons Worcestershire sauce
- 1 teaspoon caster sugar 1 teaspoon sugar
- freshly ground black pepper freshly ground black pepper
- 25 g/1 oz almonds, chopped 1/4 cup almonds, chopped
Instructions
Beat together the eggs, milk and salt. Heat the oil in a skillet, pour in the egg mixture and cook gently until set. Turn out onto a plate, cool, and cut into squares. Toss the apple in lemon juice and put aside. Arrange the pepper, mushrooms, potatoes, olives and lettuce in a salad bowl, and place the apple and omelet on top. Mix together the oil, sherry, Worcestershire sauce, sugar, seasonings and almonds. Pour over salad and toss gently.