Vegetable and Herb Salad
4 Cold Vegetarian
Vegan Vegetables Herbs Salads Accompaniment Gluten
Wheat Dairy Free Eggless
tbsp Salad Oil
tbsp Wine Vinegar
tbsp Fresh Parsley, finely chopped
tbsp Fresh Tarragon, finely chopped
tbsp Fresh Chervil, finely chopped
tbsp Fresh Chives, finely chopped
Green Beans, fresh or frozen
Whisk the oil, vinegar herbs, salt and pepper together in a bowl.
Wash the potatoes and cut in quarters (depending on their size). Place in a saucepan, cover with water and season with salt
then bring to the boil and cook gently
for 5 minutes.
Wash the cauliflower and divide into florets. Add to the pan, bring back to the boil then add the beans which have been cut
into 2.5cm/1 inch lengths and the peas.
Boil gently for a further 5-10 minutes, until the potatoes are tender.
Drain thoroughly and place in a salad bowl. While still hot, pour the dressing over the vegetables and toss well.
If using fresh peas, add to the potatoes at the beginning.
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