Eleanor’s Curried Vegetable Salad

Ingredients

For the vegetable salad

• 1 1/2 lb red potatoes, unpeeled and diced
• 2 Tbsp butter or margarine
• 2 cups cauliflower florets, about 8 oz
• 1 cup cross-cut green beans, about 4 oz
• 6 asparagus spears, cut into 1/2-inch slices, about 1/2 lb
• 1/4 cup diced sweet green pepper
• 1/4 cup diced sweet red pepper
• Lettuce leaves, for serving

For the curry dressing

• 1/2 cup plain yogurt
• 1–2 tsp grated lime or lemon zest
• 1–1 1/2 Tbsp lime or lemon juice
• 1 1/2 tsp curry powder

Optional additions

• Broccoli
• Cooked chicken
• Onion

Method