Vitamin C salad

Date: 19th February 2007, Source: Althealth News

Preparation Time 20 minutes

Cooking Time 25 minutes

Ingredients (serves 4)
6 (about 290g) chat (small coliban) potatoes
200g cauliflower, cut into florets
1/2 x 300g punnet baby brussels sprouts, trimmed
200g broccoli, cut into florets
1 red capsicum, quartered, deseeded, cut crossways into thin strips
80g (1/2 cup) crunchy combo sprouts
2 green shallots, ends trimmed, cut into 5cm-long thin strips
Dressing
2 tbs fresh lemon juice
1 tbs extra virgin olive oil
3 tsp horseradish cream
1 garlic clove, crushed
Method
Cook potatoes in a steamer basket over a saucepan of boiling water for 15 minutes or until just tender. Add the cauliflower and brussels sprouts and cook for 5 minutes. Add the broccoli and cook for 4 minutes or until vegetables are tender. Refresh under cold running water. Drain and set aside for 10 minutes to cool.
To make the dressing, combine the lemon juice, oil, horseradish and garlic in a jug. Season with salt and pepper. Use a fork to whisk until well combined.
Cut the potatoes in half lengthways. Combine the capsicum, sprouts and green shallot in a large bowl. Add the potato, cauliflower, brussels sprouts and broccoli. Pour the dressing over the salad and gently toss until combined. Serve immediately.