Winter Vegetable Salad
1 kg prepared vegetables of your choice
(eg combination of baby carrots broccoli, celery, capsicum ect)
Add vegetables to a big pot of lightly salted boiling water in the order of longest cooking to shortest cooking vegetable. Cook until vegetables are just al dente.
Drain and refresh under cold water.
Lay vegetables between tea towels to dry, place in shallow bowl and toss with enough salad dressing to coat.
1 clove garlic (peeled and chopped)
¼ tsp dry mustard
1 tsp mild mustard
½ tsp sugar
15ml (1 tbsp) balsamic vinegar
85ml (1/3 cup) olive oil
Maldon sea salt and freshly ground pepper
Combine ingredients in a food processor, alternatively whisk together or even shake in a jar.