Garden salad

Name: Garden salad
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 1.00 cauliflower broken into florets; broccoli; 20.00 baby potatoes; 4.00 carrots; 200.00 g mangetout; 12.00 cherry tomatoes; 250.00 g mushrooms halved

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

1.00	cauliflower — broken into florets
	broccoli
20.00	baby potatoes
4.00	carrots
200.00 g	mangetout
12.00	cherry tomatoes
250.00 g	mushrooms — halved

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Method:

Boil the cauliflower and broccoli in a little salted water until tender. Drain well and rinse immediately under cold water. Arrange on a large salad platter.
Boil the potatoes in salted water until tender and drain. Arrange on the platter with the other vegetables.
Scrape the carrots and cut into julienne strips. Arrange on the platter with the mangetout and cherry tomatoes.
Dip the mushroom halves in a little lemon water and arrange on the platter just before serving.
Serve with dressing of your choice or pink strawberry dressing (see recipe).