Mixed Vegetable Salad Sweet & Sour Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
175 gram: Red cabbage, shredded
75 gram: French beans, cooked
175 gram: Jerusalem artichokes, peeled, cooked and diced
75 gram: Canned sweetcorn, drained
SWEET AND SOUR DRESSING
1: Garlic clove,
1/2 small: Onion, finely sliced
2 tbsp: Honey,
3 tbsp: Tarragon vinegar,
2 tbsp: Lemon juice,
1 tsp: Mustard,
1 tsp: Snipped chives,
1 tsp: Snipped dill,
1 tsp: Parsley, finely chopped
150 milliliter: Vegetable oil,
Salt, to taste
Directions:
Serves 3-4
To prepare the dressing, put the garlic, onion, honey and vinegar
into the blender. Add the lemon juice and mustard, and salt to taste.
With the blade working, add the oil in a thin stream and blend the
dressing until it thickens. Put it into a jar and leave it to stand
overnight for the flavours to amalgamate. Strain the dressing into a
jug, and stir in the chives, dill and parsley.
Arrange the shredded cabbage in the centre of a serving-platter and
toss it in half of the dressing. Arrange the French beans, artichokes
and corn decoratively around the cabbage. Serve the remaining
dressing in a sauce boat.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
To prepare the dressing, put the garlic, onion, honey and vinegar
into the blender. Add the lemon juice and mustard, and salt to taste.
With the blade working, add the oil in a thin stream and blend the
dressing until it thickens. Put it into a jar and leave it to stand
overnight for the flavours to amalgamate. Strain the dressing into a
jug, and stir in the chives, dill and parsley.
Arrange the shredded cabbage in the centre of a serving-platter and
toss it in half of the dressing. Arrange the French beans, artichokes
and corn decoratively around the cabbage. Serve the remaining
dressing in a sauce boat.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
Tags
Salads