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ROOT VEGETABLE SALAD
Course Lunch
Servings
Ingredients
Course Lunch
Servings
Ingredients
Instructions
  1. Boil root vegetables in plenty of salted water until cooked, but still firm
  2. Strain and allow to cool completely
  3. When cooled, cut in 1 inch dices, sprinkle with peppers, onions and chive; toss lightly
  4. In a bowl mix mayonnaise, mustard, lime juice, salt and pepper, pour over root vegetables and mix lightly until coated; do not over-mix
  5. Refrigerate for at least one hour and serve on a bed of crisp vegetables; can be garnished with tomato and egg wedges                                                                                                
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