Chunky Fresh Green Vegetable Salad
( SERVES 8 )

Listener 6/12/2012

see more recipes by
Lauraine Jacobs

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This recipe serves 8-10 as part of a large meal but can be doubled for an even bigger crowd.

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200 g	Green beans, trimmed and cut into pieces
2 stalks	Celery, sliced into 2cm pieces
1 head	Broccoli, cut into small florets
4 cups	Mesclun leaves, washed
1 handful	Fresh parsley, chopped

Bring a large saucepan of salted water to the boil. Plunge the beans, celery and broccoli into the water and simmer for 3 minutes. Remove from the heat, drain well and run the vegetables under cold water for 2 minutes to cool them quickly and ensure they remain bright green.
Place the mesclun in a large salad bowl and toss with the cooked vegetables.
If working ahead, cover the bowl with plastic wrap and refrigerate until ready to eat.
To make the dressing, put all the ingredients in a jar and shake well.
To serve, pour the dressing over the salad with the parsley and fold gently so all the vegetables are coated. Serve at once.

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