Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing
Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sig's broccoli, mushroom salad with yogurt mustard dressing. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook sig's broccoli, mushroom salad with yogurt mustard dressing using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing:
  1. Take 250 gr fresh broccoli
  2. Get 4-6 small mushrooms
  3. Take 1 tomato
  4. Prepare 1 handful sunflower seeds
  5. Prepare 1 clove garlic
  6. Prepare 1 teaspoon olive oil
  7. Take 1 teaspoon mustard
  8. Take 1 pinch black pepper
  9. Get 4 sprigs fresh coriander
  10. Prepare 1 pinch dried wild garlic
  11. Get 2-3 low fat greek plain yogurt
  12. Prepare 3 hardboiled eggs
Steps to make Sig's Broccoli, Mushroom Salad with Yogurt Mustard dressing:
  1. Boil the eggs for 6-7 minutes, cool and peel. Cut broccoli into little florets, boil them for about 5 minutes.
  2. Drain broccoli put into a bowl. Cook the tomato down until it is almost dry, (I do this in microwave, takes about 5 minutes. Make sure you make a few cuts into the tomato and keep mashing it down), add tomato to broccoli.
  3. Slice the mushrooms add to broccoli, toss about.
  4. Mix the yogurt, mustard, oil, crushed garlic, dried wild garlic, coriander and pepper. Lift this under the broccoli.
  5. Toast the sunflower seeds, plate up the salad then sprinkle the seeds over.

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