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Honey mustard roasted vegetable salad
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Prep Time:
10 minutes
10 minutes
Cook Time:
2 minutes
2 minutes
Total Time:
12 minutes
12 minutes
Turn leftover roast veggies into a zesty salad.
Ingredients:
- 200g green beans, trimmed
- 61.88 gm whole-egg mayonnaise
- 58.75 gm extra-light sour cream
- 5.90 gm wholegrain mustard
- 7.20 gm honey
- 750g leftover roast vegetables (such as potato, pumpkin, capsicum and onion)
Instructions:
- Blanch beans in boiling water for 2 minutes until just tender. Drain and cool in cold water.
- Mix together mayonnaise, sour cream, mustard, and honey in a jug. Toss roast vegetables and beans in a bowl. Drizzle with the mayo mixture before serving.
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