Colorful Vegetable Salad with Garlic Dressing
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the vegetables:
- 2 heads medium sized cauliflower
- 6 carrot (s), medium-sized
- 300 g beans (princess beans), fresh or frozen
- 300 g peas, frozen
- 3 onion (s)
- 3 red pepper (s)
- 600 g potato (s), peeled
For the dressing:
- 5 clove (s) garlic
- 550 g salad cream, reduced fat
- 150 g yourt
- 3 tablespoon mustard, medium hot
- 50 ml lemon juice
- 1 teaspoon, leveled sugar
- 2 pinches cayenne pepper
- salt
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower and cut into small florets. Cut the potatoes into small pieces. Peel the carrots and cut into thin slices or pieces. Clean the beans (not applicable for frozen products) and cut into pieces (for frozen products after cooking).
- Cook the vegetables one after the other in boiling salted water until they are firm to the bite (the potatoes through), rinse with cold water and drain well. Put in a large (!) Bowl.
- Clean the bell pepper and onion and cut into small cubes, add to the vegetables. If you like, you can also cook the peppers, then it is more digestible.
- Mix everything together carefully.
- Mix the yogurt, the salad cream, the lemon juice and the mustard together well in a bowl. Press in the garlic cloves. Season to taste with sugar, salt, pepper and cayenne pepper. Mix again and pour over the salad. Mix well and let it steep in the fridge.
- Tips:
- The amount of garlic can be reduced or the garlic can be omitted. Then if necessary increase the mustard content or taste stronger. If you like it even easier, take more yogurt and less salad cream.
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