Vegetable Salad
Free Healthy and Delicious Detox Recipes
Vegetable Salad (4 servings)
This vegetable salad is colorful, tempting, and makes a satisfying meal and is ideal for packing into a lunchbox container for lunch. It includes a delicious combination of tender new potatoes, young asparagus baby spinach and cherry tomatoes, all of which are rich sauce of vitamin C.
Vegetable Salad Ingredients
675g/ 1 1/2 lb small potatoes, scrubbed
400g/14 0z can haricot (navy) bean drained
115 g / 4 oz cherry tomatoes, halved
75 g/ 3 oz/ 1/2 cup walnut halves
30 ml / 2 tbsp cider vinegar
5 ml / 1 tsp wholegrain mustard
60 ml / 4 tbsp olive oil
pinch of sugar
225g/8oz young asparagus spears, trimmed
6 spring onions (scallions), trimmed
ground black pepper
baby spinach leave to serveVegetable Salad Preparation Method
Put the potatoes n a pan, cover with water and bring to the boil. Cook for 15 minutes or until tender. Meanwhile put the haricot beans in a large bowl tehn add the tomatoes and walnuts.
Put the cider vinegar, mustard, olive oil and sugar into a jar and season with pepper. Screw the lid on the jar tightly and shake well.
Add the asparagus to the potatoes and cooked for 3 minutes until just tender.
Drain the cooked vegetable well. Cool under running water and drain again. Thickly slice the potatoes and cut the spring onion in half.
Add the asparagus, potatoes and spring onion to the bowl containing the mix bean, pour the dressing over the vegetable salad and toss well. Serve in a bed of baby spinach.