Name: Vegetable, bean and basil salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 340 gram asparagus, trimmed, cut into 4cm lengths; 150 gram snow peas, trimmed, halved diagonally; 1 small red oak leaf lettuce, torn; 400 gram can white beans, rinsed, drained; 250 gram cherry tomatoes, halved; 200 gram feta cheese, crumbled; 1 cup loosely packed fresh baby basil leaves; 2 tablespoon finely chopped fresh basil; Dressing; 1/4 cup (60ml) olive oil; 2 tablespoon white wine vinegar; 1 tablespoon lemon juice; 1 teaspoon dijon mustard

Ingredients

340 gram asparagus, trimmed, cut into 4cm lengths

150 gram snow peas, trimmed, halved diagonally

1 small red oak leaf lettuce, torn

400 gram can white beans, rinsed, drained

250 gram cherry tomatoes, halved

200 gram feta cheese, crumbled

1 cup loosely packed fresh baby basil leaves

2 tablespoon finely chopped fresh basil

Dressing

1/4 cup (60ml) olive oil

2 tablespoon white wine vinegar

1 tablespoon lemon juice

1 teaspoon dijon mustard

Method

1.Boil, steam or microwave asparagus and snow peas, separately, until just tender; drain. Rinse under cold water; drain.

2.To make basil dressing, place ingredients in screw-top jar; shake well.

3.Arrange lettuce on platter; top with asparagus, snow peas and beans, drizzle with a quarter of the dressing. Arrange tomato, cheese and basil on top; drizzle with remaining dressing.

Many varieties of already cooked white beans are available canned, among them cannellini, butter and haricot beans; any of these is suitable for this salad.
Note

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Ingredients

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