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Vegetable and Herb Salad Veg CD ACC 30mins Serves 4 Cold Vegetarian Vegan Vegetables Herbs Salads Accompaniment Gluten Wheat Dairy Free EgglessIngredients 4 tbsp Salad Oil 2 tbsp Wine Vinegar ½ tbsp Fresh Parsley, finely chopped ½ tbsp Fresh Tarragon, finely chopped ½ tbsp Fresh Chervil, finely chopped ½ tbsp Fresh Chives, finely chopped Salt and Pepper 300g/12oz New Potatoes 150g/6oz Cauliflower 75g/3oz Green Beans, fresh or frozenInstructions 1. Whisk the oil, vinegar herbs, salt and pepper together in a bowl. 2. 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. 3. 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. 4. Drain thoroughly and place in a salad bowl. While still hot, pour the dressing over the vegetables and toss well. Serve cold. NB If using fresh peas, add to the potatoes at the beginning.
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