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red pointed pepper romaine lettuce tinned corn crab meat mustard white wine vinegar olive oil honey punnet of cress
Viewed: 19 - Published at: 7 years agoIngredients
- 1 None red pointed pepper
- 150 g romaine lettuce, chopped
- 30 g tinned corn, drained
- 75 g crab meat
- 1 tsp mustard
- 1 1/2 tsp white wine vinegar
- 1 1/2 tsp olive oil
- 1/2 tsp honey
- 1/2 small punnet of cress
Method
- Mix mustard, vinegar, oil and honey and season. Toss with diced pepper, lettuce, corn and crab then fill bottom 2/3 of pepper and garnish with watercress.