This broccoli and cold cut salad suits a light meal: vegetables boiled just to the point of crispness, with squares of cold cuts through them. Timing the pot is the tricky part, since every vegetable here softens at its own pace.
The carrot goes in first, then the potato, then the two kinds of cauliflower and broccoli, and each one comes straight out into a bowl of cold water. The dressing goes in twice so every piece is coated. Cut potato goes straight into cold water to stop it browning, and the carrot is cut into cubes the same size.
This batch weighs about 564g, at roughly 71 calories per 100g.
Method
Peel the potato, cut it into cubes and drop them into cold water so they do not brown. Peel the carrot and cut it into cubes.
Cut the cauliflower and broccoli into bite sized pieces and soak them in lightly salted water. Dice the onion, and string the celery before dicing it.
Cut the cold cuts into squares the same size as the vegetables.
Bring water to the boil and cook the carrot first, then the potato, then the cauliflower and broccoli, lifting each one into a bowl of cold water as it is done.
Put everything in a mixing bowl, add 1/2 teaspoon salt and 1/3 teaspoon black pepper, toss, then add 5 tablespoons Lean Mayo and toss again.
Turn out onto a plate, add 2 more tablespoons Lean Mayo and toss once more.
Tips
Cold water straight after boiling keeps the vegetables crisp and bright.
A lid on the pot while boiling limits vitamin loss.
Vegetables and cold cuts cut to the same size mean every spoonful has a bit of everything.
Adding the Lean Mayo in two stages lets the first round soak in and the second give the plate its gloss.
About 15 minutes in the fridge before serving improves the salad.
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