Creamy Vegetable Salad

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Creamy Vegetable Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
4
Ingredients
cup baking potatoes (diced)
1 ½ cups fresh carrots (diced)
1.333 cups frozen peas
1.333 cups frozen Sweet corn (kernels)
1 cup Emmentaler cheese (diced)
¼ cup chicken stock
¼ cup Mayonnaise
2 Tbsps Vinegar
1 pinch Nutmeg
1 pinch allspice
fresh bay leaves (to garnish)
How healthy are the main ingredients?
carrotpotatoEmmentaler cheeseMayonnaiseNutmeg
Preparation

Kitchen utensils

1 Skillet, 1 Bowl, 1 Roasting pan, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Coarse grater, 1 Kitchen towel, 1 Lid, 1 Slotted spatula, 1 Can opener

Preparation steps

1.
Cook the potatoes and carrots in salt water for 8-10 minutes until al dente. Add the peas and the corn for the last 2 minutes. Drain.
2.
Add the cheese to the vegetables and pour the stock over everything. Mix everything in a bowl with the mayonnaise, vinegar, salt and ground black pepper. Season with a pinch of nutmeg and allspice and serve garnished with a bay leaf.

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