Cheddar Cheese, Corn, Broccoli and Carrot Salad with Yogurt Dressing

Ingredients

• Cheddar Cheese3 slice (75 g)
• Corn1 cup (150 g)
• Broccoli1 cup (90 g)
• Carrot1/2 medium (30 g)
• Plain Yogurt1/2 cup (120 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, peel and dice the carrot. Cut the broccoli into small florets and wash.

3. 3

   Step 3

   After 6 minutes, add the carrot and, after 3 minutes, the broccoli stems.

4. 4

   Step 4

   After 3-4 minutes, check if the vegetables are all tender. Remove and drain.

5. 5

   Step 5

   At the same time, dice the cheddar cheese.

6. 6

   Step 6

   For the dressing, mix the plain yogurt with mustard and lemon juice. Season with salt and pepper to taste.

7. 7

   Step 7

   Mix the corn with carrot, broccoli and cheese in a bowl. Pour over the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cheddar Cheese, Corn, Broccoli and Carrot Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.