Yield: 4 servings
|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|
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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