Vegetable Salad with Broccoli, Corn and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
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
- Bring the water to the boil with the vegetable stock cube.
- 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.
- 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).
- After draining, add the broccoli, corn, and mushrooms to the yogurt mayonnaise and stir well.
- Like almost all salads, it tastes best when chilled and steeped for a few hours.
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