Mustard Dressing Salad
Mustard Dressing Salad Recipe
By: Isabel Robson
Serves: 2
Preparation: 20 minutes
Main Ingredients:
Preparation: 20 minutes
Main Ingredients:
1 Table spoon chopped Gherkins
2 Cups chopped new potatoes (boiled)
1 Finely chopped onion (small)
1 Cup Green beans (boiled)
1/2 Cup sweet corn (boiled)
1/2 Chopped cucumber
1 Cup of cherry tomatoes
2 Free range eggs (boiled)
2 Cups chopped new potatoes (boiled)
1 Finely chopped onion (small)
1 Cup Green beans (boiled)
1/2 Cup sweet corn (boiled)
1/2 Chopped cucumber
1 Cup of cherry tomatoes
2 Free range eggs (boiled)
Dressing Ingredients:
2 Table spoons olive oil
2 Table spoons sweet chili sauce
1 Table spoon Balsamic Vinegar
1 Table spoon French mustard
1 Chopped chili including seeds
1 Tangerine (juice and zest)
1 tsp apple cider vinegar
1 tsp Demerara sugar
1/2 Cup Salad cream
Salt and pepper
2 Table spoons olive oil
2 Table spoons sweet chili sauce
1 Table spoon Balsamic Vinegar
1 Table spoon French mustard
1 Chopped chili including seeds
1 Tangerine (juice and zest)
1 tsp apple cider vinegar
1 tsp Demerara sugar
1/2 Cup Salad cream
Salt and pepper
- This recipe could not be simpler, boil main ingredients where indicated above and allow to cool. For best results, boil them separately to help retain their individual colour and flavour.
- Place main ingredients in a salad bowl and fold together gently.
- Season with salt and pepper.
- In a separate container, whisk dressing ingredients together until well combined and dressing thickens. Season to taste.
- Pour dressing over main ingredients and fold gently.
- Place in the fridge for at least 30 minutes before serving.
From a picnik to a quick delicious snack, this dressing recipe is low in fat.
The mustard and chili sweet sauce will give a kick to every bite of this salad.
I love it! Hope you will too.
The mustard and chili sweet sauce will give a kick to every bite of this salad.
I love it! Hope you will too.
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