Vegetable Salad with Broccoli, Corn and Mushrooms

Summary

Ingredients

• 1 broccoli, fresh (frozen also possible)
• 2 cans mushrooms (1st choice)
• 1 can corn
• 1 small onion (s)
• 1 tomato (s) if necessary
• 200 g yourt (low-fat yourt)
• 200 g mayonnaise (40% fat)
• 1 vegetable stock cube
• salt and pepper
• Vinegar or lemon juice

Print Recipe Pin Recipe

Instructions

1. Bring the water to the boil with the vegetable stock cube.
2. In the meantime, drain the corn and mushrooms well. Cut the washed fresh broccoli (or the frozen broccoli after defrosting) into bite-sized florets. Then cook the broccoli in the vegetable stock until firm to the bite.
3. Mix mayonnaise and yoghurt with pepper, salt and vinegar or lemon juice in an approx. 1.5 l bowl. Core the tomato and cut into approx. 1 cm x 1 cm cubes. Peel the onion and chop it into super fine cubes (for taste).
4. After draining, add the broccoli, corn, and mushrooms to the yogurt mayonnaise and stir well.
5. Like almost all salads, it tastes best when chilled and steeped for a few hours.