Vitamin C salad

Cooking Salads Vitamin C salad

Fight cold and flu with a good dose of vitamin C. This salad is super healthy and drizzled with a tasty horseradish dressing.

Lables: Low carb Low fat Low kilojoule Low sodium Low sugar Lower gi Vegan Vegetarian Fish free Gluten free Sesame free Shellfish free Tree nut free Wheat free
  1. Cook potatoes in a steamer basket over a saucepan of boiling water for 15 minutes or until just tender. Add the cauliflower and brussels sprouts and cook for 5 minutes. Add the broccoli and cook for 4 minutes or until vegetables are tender. Refresh under cold running water. Drain and set aside for 10 minutes to cool.
  2. To make the dressing, combine the lemon juice, oil, horseradish and garlic in a jug. Season with salt and pepper. Use a fork to whisk until well combined.
  3. Cut the potatoes in half lengthways. Combine the capsicum, sprouts and green shallot in a large bowl. Add the potato, cauliflower, brussels sprouts and broccoli. Pour the dressing over the salad and gently toss until combined. Serve immediately.

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6 chat potatoes
200g cauliflower, cut into florets
1/2 x 300g punnet baby brussels sprouts, trimmed
200g broccoli, cut into florets
1 red capsicum, quartered, deseeded, cut crossways into thin strips
80g crunchy combo sprouts
2 green shallots, ends trimmed, cut into 5cm-long thin strips
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
3 tsp horseradish cream
1 garlic clove, crushed

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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