Recipe for a salad featuring jicamas and a cornucopia of mixed vegetables with Lancashire cheese on a bed of red lettuce.
This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 cup steamed jicama, peeled and diced
1 cup defrosted mixed vegetables (peas, corn and French beans)
1 cup zucchini, diced
4 sticks celery, sliced
3 tomatoes, diced
4 radishes, thinly sliced
1 red onion, finely chopped
2 cups whole egg mayonnaise
3 tsp. English mustard
½ cup Lancashire cheese, grated
red lettuce leaves to serve
METHOD:
Combine jicama, peas, corn, French beans, zucchini, celery, tomatoes, radishes and red onion in a salad bowl. Mix well and chill until needed.
Using a food processor, blend mayonnaise, English mustard and Lancashire cheese until smooth. Pour dressing over salad and mix well until well coated. Serve chilled on a bed of red lettuce with crusty bread as an accompaniment to fish, meat or poultry.
