Friday, 7 April 2017

Garlicky Dill Vegetable Salad

Here is a simple, ordinary salad made a little subversive by the generous use of garlic and the slightly off-beat addition of dill pickle. Next time I might throw in a spoonful or 2 of the dill pickle brine and make it a little sharper. Or not; it was good the way it was. It will depend on what else is being served, I suppose.

This makes a quick and easy supplement to sandwiches, or plainly cooked meat of any kind. Leftovers will keep, covered, for a day or 2 in the fridge, but the garlic may gather strength as it sits. 

4 to 6 servings
30 minutes - 15 minutes prep time

Garlicky Dill Vegetable Salad

2 cups frozen green beans
2 cups frozen peas
2 cups grated carrots
1 medium dill pickle
1 or 2 cloves of garlic
1/3 cup mayonnaise (light is fine)
salt & pepper to taste

Put a pot of water on to boil. Chop the green beans to make them of a size with the peas and the carrots once grated. When it boils add the beans and peas, and cover for 2 minutes (it does not need to return all the way to the boil). Rinse in cold water to stop them cooking any further and drain well.

Meanwhile, peel and grate the carrots. Chop the dill pickle fairly finely. Peel and mince the garlic. Put these all in a mixing bowl with the well-drained beans and peas, the mayonnaise, and salt and pepper to taste. Toss well and let rest for 15 minutes or so before serving.

Last year at this time I made Spinach Salad with Mustard Cream Dressing

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