Vegetable salad with broccoli, corn and mushrooms

Ingredients for 3 servings:

• 1 broccoli, fresh (also possible frozen)
• 2 cans of mushrooms (1st choice)
• 1 can of corn
• 1 small onion(s)
• 1 tomato(s) if required
• 200 g yogurt (low-fat yogurt)
• 200 g mayonnaise (40% fat)
• 1 vegetable stock cube
• salt and pepper
• Vinegar or lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light summer salad

Bring water to a boil with the vegetable stock cube. In the meantime, drain the corn and mushrooms well. Cut the washed fresh broccoli (or frozen broccoli after thawing) into bite-sized florets. Then cook the broccoli in the vegetable stock until al dente. In a 1.5 l bowl, mix the mayonnaise and yogurt with pepper, salt, and vinegar or lemon juice. Deseed the tomato and cut into 1 cm x 1 cm cubes. Peel the onion and chop very finely (for flavor). After draining, add the broccoli, corn, and mushrooms to the yogurt mayonnaise and mix well. Like almost all salads, it tastes best well chilled and left to stand for a few hours.