Colorful vegetable salad with garlic dressing

Ingredients for 12 servings:

• 2 heads of cauliflower, medium-sized
• 6 medium-sized carrots
• 300 g beans (princess beans), fresh or frozen
• 300 g peas, frozen
• 3 onions
• 3 red bell peppers
• 600 g potatoes, peeled
• 5 garlic cloves
• 550 g salad cream, reduced fat
• 150 g yogurt
• 3 tbsp mustard, medium hot
• 50 ml lemon juice
• 1 tsp, levelled sugar
• 2 pinches of cayenne pepper
• Salt
• Pepper, freshly ground

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

light and delicious

Clean the cauliflower and divide it into small florets. Cut the potatoes into small pieces. Peel the carrots and cut them into thin slices or pieces. Clean the beans (not necessary for frozen products) and cut them into pieces (for frozen products, cut them into pieces after cooking). Cook the vegetables one by one in boiling salted water until al dente (the potatoes thoroughly), rinse with cold water, and drain well. Place in a large (!) bowl. Clean the bell pepper and onion and dice them finely, then add them to the vegetables. If you like, you can also cook the bell peppers, which makes them more digestible. Mix everything together carefully. Mix the yogurt, salad cream, lemon juice, and mustard together well in a bowl. Press in the garlic cloves. Season with sugar, salt, pepper, and cayenne pepper. Mix again and pour over the salad. Mix well and let it chill to infuse. Tips: The amount of garlic can be reduced or the garlic can be omitted. If necessary, increase the mustard content or season it more strongly. If you prefer it even lighter, use more yogurt and less salad cream.