Summer vegetable salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Cauliflower; cut into florets |
| 1 | 200 gram thi green beans; halved (7oz) | |
| 2 | Courgettes; cut into 2.5cm | |
| ; (1-inch) pieces | ||
| 250 | grams | Baby carrots; (8oz) |
| 200 | grams | Baby corn; (7oz) |
| 2 | tablespoons | Reduced calorie mayonnaise |
| 1 | teaspoon | Poppy seeds |
| 2 | teaspoons | Balsamic vinegar |
| Pepper | ||
Directions
GENERAL
FOR THE DRESSING
Bring a large saucepan of water to the boil, add the vegetables and simmer for 8-10 minutes or until just tender. Drain the vegetables and place in a bowl.
To make the dressing, mix together the mayonnaise, poppy seeds and vinegar.
Season with pepper and mix with the warm vegetables, then leave to cool for 30 minutes before serving.
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