Garden Salad

Salad with cinnamon-yogurt dressing

Ingredients

150 GMS cauliflower, cut into pieces

75 GMS French beans, cut into pieces

75 GMS baby corn

Salt according to taste

125 GMS carrot

125 GMS cucumber

120 GMS sliced tomatoes

100 GMS sliced mushrooms

5 black olives

5 green olives

50 GMS cottage cheese

25 GMS croutons

2 oranges, peeled and cleaned

1 orange juice

2 tbsp. lemon juice

1 tbsp. olive oil

50 GMS. walnuts, sliced

Whisk for the salad dressing:
150 ml yogurt

3 tbsp. Honey

1/2 tsp. cinnamon powder

Method

1.Parboil cauliflower, French beans and baby corn with salt to taste till tender, yet crisp to the bite.
2.Dice the remaining salad ingredients.
3.In a large mixing bowl, combine all the salad ingredients and drizzle juice of one orange, lemon juice, olive oil and salt to taste.
4.Just before serving combine half of the salad dressing with the salad ingredients and toss till well coated.
5.Reserve the remaining salad dressing for garnishing.
6.Pour the sauce over the salad with sliced walnuts and orange segments. Serve cold.