Summer vegetable salad

Yield: 4 servings

Measure 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



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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