Summer salad with tarragon dressing

Cooking : time 10 to 30 mins

Ingredients

22.5ml/1%26frac12;tbsp olive oil
1 clove garlic, peeled and churryed
4 slices bread, cut into 1cm/%26frac12;in cubes

Salad
175g/6oz head of fennel, thinly sliced
125g/4oz French beans, cut into 4cm/1%26frac12;in lengths
1 yellow pepper, seeded and thinly sliced
55g/2oz young spinach leaves, washed

Dressing
3 tbsp just low fat French dressing
3 tbsp fresh tarragon, chopped
1/4 tsp grain mustard
salt and pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a pan, add the garlic and stir in the bread to coat thoroughly. Transfer to a baking tray and cook in the oven for 10-15 minutes, until crisp and golden. allow croutons to cool.
3. Quickly boil the fennel and beans for 1 minute. Refresh under nippy water.
4. Combine with the yellow pepper, spinach and croutons.
5. Make the dressing by combining the French dressing, tarragon, mustard and seasoning.
6. Toss the fennel mixture in the dressing and serve.

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