Bond salad

Name: Bond salad
Yield: 6 portion(s)
Ingredients: 0.25 tsp Freshly ground black pepper; 1 Bouquet broccoli cut into small pieces; 1 tbsp White wine vinegar; 1 tsp Salt; 1 Large red bell pepper, cut into thin strips; 2 tsp Chopped fresh thyme; 2 tbsp Olive oil; 2 dl Plain yogurt; 5 dl Fresh corn kernels (from 2 large cobs); 750 g Red Potatoes cut in 2 ½ cm chunks

Salads

Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Bond salad

0.25	tsp	Freshly ground black pepper
1		Bouquet broccoli cut into small pieces
1	tbsp	White wine vinegar
1	tsp	Salt
1		Large red bell pepper, cut into thin strips
2	tsp	Chopped fresh thyme
2	tbsp	Olive oil
2	dl	Plain yogurt
5	dl	Fresh corn kernels (from 2 large cobs)
750	g	Red Potatoes cut in 2 ½ cm chunks

Instructions for Bond salad

To prepare the Bond salad recipe, please follow these instructions:

Heat the potatoes and 3 liters of water in a 4 l. Boil over high heat and bring them to boil. Turn down the flask, put on low and simmer the potatoes for 10 minutes. Add the corns, simmer for 5 minutes. Add broccoli, simmer for another 2 minutes or until the vegetables are tender. Pour the water off. Rinse the vegetables in cold running water.

Mix yogurt, oil, vinegar, thyme, salt and pepper in a large bowl and mix well. Add the vegetable mix and the red peppers, mix well.

Server at room temperature, or set the salad in the refrigerator for later serving.

Bond salad

Ingredients for Bond salad

Instructions for Bond salad

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