Spring Vegetable Salad
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1 clove garlic, crushed
- 1 bunch asparagus, ends trimmed and sliced diagonally
- 400grams green beans, trimmed and halved
- 2tablespoons chives, snipped
- 1tablespoons honey
- 1/3 cup white wine vinegar
- 2teaspoons wholegrain mustard
- 1kilograms baby potatoes, washed
- 6 slice prosciutto
- 1/4 cup olive oil
Nutrition per serving
794kJ / 190Cal
794 Kilojoules or 190 Calories
9% of daily energy intake*
Protein
6.6grams
Fat
7.9grams
Carbs
21.1grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Lightly oil a frying pan. Cook prosciutto over medium heat until crisp and golden. Set aside to cool.
Step 2 of 3
Quarter the potatoes and steam for 15 minutes or until just tender. Remove and set aside to cool. Steam beans and asparagus for 4-5 minutes or until just tender and bright green. Refresh in cold water and drain well. Place potatoes, beans and asparagus on a large serving platter.
Step 3 of 3
Combine honey, mustard, garlic and vinegar in a small bowl. Stir in oil and season to taste. Drizzle over vegetables and top with prosciutto and chives.
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