Dishes that can be made ahead are great, since you don’t have to worry about everyone getting to the table on time (hasn’t and will never happen). This salad was light enough for breakfast and so refreshing on a sunny day!
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
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.