Summer salad recipe
information
Crunchy green vegetables are delicious tossed in this creamy, tangy orange dressing.
For the salad:
225 g (8 oz) leeks, sliced into rings
22S g (8 oz) sugar snap peas
225 g (8 oz) asparagus spears, trimmed
300 mi (10 f! oz) hot vegetable stock
salt and freshly ground black pepper
22S g (8 oz) sugar snap peas
225 g (8 oz) asparagus spears, trimmed
300 mi (10 f! oz) hot vegetable stock
salt and freshly ground black pepper
For the dressing:
3 tablespoons low fat mayonnaise
3 tablespoons low fat plain yogurt
grated zest of 1 orange
2 tablespoons fresh orange juice
3 tablespoons low fat plain yogurt
grated zest of 1 orange
2 tablespoons fresh orange juice
method
1. Place the leeks, sugar snap peas and asparagus in a medium saucepan with the stock, and bring to the boil. Simmer for 2 minutes, drain and leave to cool.
2. Arrange the vegetables on a serving dish and season.
3. To make the dressing, mix together the mayonnaise, yogurt, orange zest and juice. Drizzle the dressing over the vegetables and serve.
tip: When trimming asparagus, hold the spear at the top and bottom and then bend it. It will snap in the natural place where the stalk is tough. Discard the tough part.
2. Arrange the vegetables on a serving dish and season.
3. To make the dressing, mix together the mayonnaise, yogurt, orange zest and juice. Drizzle the dressing over the vegetables and serve.
tip: When trimming asparagus, hold the spear at the top and bottom and then bend it. It will snap in the natural place where the stalk is tough. Discard the tough part.
serving amount
serves 2
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