Photography by Rob Kinghorn
Food styling by Sue Henderson
First published in Wish May 2005
food
Marinated Vegetable Salad
This fresh and colourful tossed salad will provide plenty of nutrients to boost your immune system.
Ingredients (Serves 6)
| 1 | red pepper, julienned |
| 1 | yellow pepper, julienned |
| 1/2 lb | green beans, trimmed |
| 1 bunch | carrots with tops, pelled and blanched* |
| 1/2 lb | sugar snap peas, blanched |
| 1 head | broccoli florets, stems trimmed, blanched |
Dressing
| 1 tbsp | grainy mustard |
| 2 tbsp | sesame oil |
| 1/4 cup | white-wine vinegar |
| 2 tbsp | rice vinegar |
| 1/2 cup | grapeseed oil |
| 1 tsp | kosher salt |
Instructions
- Place grainy mustard and sesame oil together in a small stainless-steel bowl.
- Whisk in vinegars.
- Slowly pour in grapeseed oil, whisking to emulsify.
- Toss dressing with vegetables and season with salt.
Nutritional information
Nutrients per serving: 308 calories, 25 g fat, 6 g protein, 20 g carbs, 5 g fibre. Excellent source of fibre, vitamins A and C, folate and magnesium. Good source of vitamin B6.
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