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- Vegetables in Honey Mustard Dressing
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PrintVEGETABLES IN HONEY MUSTARD DRESSING
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Whisk all ingredients for the dressing.
- Blanch the vegetables. To do this, put them in boiling water for 4-5 minutes till slightly done but still crisp. Use a mesh sieve to keep the vegetables immersed in boiling water.
- Immediately put them in ice-cold water to maintain their crisp texture and colour. Alternatively the vegetables can be microwaved or steamed for 3 to 4 minutes.
- Arrange the blanched vegetables on a bed of lettuce and top them up with the dressing.
- Add some more salt and salad seasoning to taste.
- Serve cold or at room temperature.
INGREDIENTS
For the salad
- 200 grams carrot, cut into cubes
- 200 grams zucchini, cut into cubes
- 200 grams broccoli, cut into small florets
- Lettuce for garnishing
For the dressing
- 2 tablespoon honey
- 3 teaspoon mustard powder
- 2 tablespoon vinegar
- 2 tablespoon Sesame Oil
- Salad seasoning to taste
- Salt to taste
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