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Name: Summer Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: ; (1-inch) pieces; 1 ts Poppy seeds; 2 ts Balsamic vinegar; 2 tb Reduced calorie mayonnaise; Pepper; 250 g Baby carrots; (8oz); 200 g Baby corn; (7oz); 2 Courgettes; cut into 2.5cm; 1 sm Cauliflower; cut into; 1 200 gram thi green beans;

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INGREDIENTS

; (1-inch) pieces
1 ts Poppy seeds
2 ts Balsamic vinegar
GENERAL
2 tb Reduced calorie mayonnaise
Pepper
250 g Baby carrots; (8oz)
200 g Baby corn; (7oz)
2 Courgettes; cut into 2.5cm
FOR THE DRESSING
1 sm Cauliflower; cut into
1 200 gram thi green beans;

Servings

INSTRUCTIONS

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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Nutrition

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Serving Size: 1 Serving (115g)
Recipe Makes: 4 servings

Calories: 5
Calories from Fat: 3 (60%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 6.8mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 0.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5

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