French Bean, Snow Pea & Mushroom Salad with Mustard Vinaigrette

20170611_113632I love dishes that can be made ahead and served chilled from the fridge or finished off with a quick nuke in the microwave. That way I’m not so stressed out from trying to plan everything to the minute to get the food ready just when everyone shows up (which is never on time or at the same time). This salad was light enough for breakfast, and so refreshing on a sunny day!

2 servings

Total time
10 mins (Prep: 2 mins. Cook: 8 mins.)

1/2 cup french beans, ends trimmed
1/2 cup snow peas
1/4 cup enoki mushrooms
1/4 cup green or red bell pepper, sliced
1 small onion, sliced
Sliced green chilli, if desired

For vinaigrette:
2 tsp Dijon mustard
2 tbsp balsamic vinegar
1 tbsp olive oil

1. Fill a pot with water to an inch deep. Place french beans and snow peas on a plate and steam rack stand. Steam for 8 mins, adding the mushrooms at the 2-min mark.
2. To make the dressing, mix olive oil, Dijon mustard and balsamic vinegar in a salad bowl.
3. When veggies are cooked (softened but not limp), remove from pot and add to the salad bowl. Add onion, bell pepper and sliced chilli. Mix thoroughly.
4. Serve warm, or chill at least 20 mins.


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