Warm Vegetable Salad

Description:
This recipe is a favourite in this household, I generally serve this with grilled chops or a boneless round roast, but it also works well with chicken or steak. It's a great side for a BBQ as well.

*I'll have to remember to take a photo next time I make this.

Ingredients:
2c cauliflower florets
2 c broccoli florets
1 bunch of asparagus
500g baby new potatoes, halved
100g mixed baby salad leaves
250g cherry tomatoes, halved
fresh herbs to garnish (I tend to use parsley & mint)

You can substitute or add veggies to this dish. I made this recently without the asparagus, but added oven roasted carrots,mushrooms, zucchini and whole cloves of garlic.
I've also made it adding cubes of roast pumpkin or sweet potato, sometimes capsicum & I like roasted pine nuts in mine sometimes. Just really depends what I have on hand at the time...

Dressing
1/3 c olive oil
1/4 c white wine vinegar
2 T Dijon mustard
1 T Honey

Directions:
- If you are using any oven roasted veggies get those started first.
Ideally you want all your veggies to finish cooking around the same time, so you can let them cool for about 10 mins before combining.
-Boil steam or microwave the broccoli, cauli & apsaragus until just tender. Rinse with cold water & drain well.
-Boil potatoes, drain & set aside to cool.
-In a large salad bowl combine the veggies with the salad leaves & tomatoes.
-In a small bowl or bottle combine the dressing ingredients and whisk or shake until mixed.
- drizzle the dressing over the salad, add your choice of freshly chopped herbs and gently toss just before serving.