Recipe of the Week
 
Vegetable Salad with Yogurt Dressing
 
Courtesy of
Rebecca Mason
 

Ingredients


1/2 pound of Cauliflower florets
2 medium Carrots, peeled and diced
1 cup fresh green peas
2 medium Potatoes, peeled and diced
2 green Chillies, finely chopped

1 cup Yogurt
¼ cup Cream
2 Tbsp. Honey
2 Tbsp Coriander leaves, chopped
½ tsp. Salt

Method

Boil vegetables in salted water until tender but firm. Drain and immediately place in cold water to stop cooking. Drain when cool and place in mixing bowl.

Whisk together the yogurt, salt to taste, honey, chopped green chillies, and fresh cream. Pour over the vegetables, mix well, and chill for several hours.

Garnished with chopped coriander leaves just before serving.








Click here for more recipes


Have a recipe you’d like to share? Please send it via email to webmaster@backwoodshome.com. Contributed recipes may appear online or in the BHM newsletter.

LEAVE A REPLY

Please enter your comment!
Please enter your name here