Mushroom and Mint Salad

This delightfully simple salad is an ideal accompaniment to grilled fish, and is very nutritious.

1 lb. new potatoes, cooked, diced and cooled

4 oz. frozen peas, cooked, drained and cooled

6 oz. button mushrooms, wiped clean and sliced

8 fl. oz. yogurt

2 tablespoons finely chopped fresh mint

½ teaspoon salt

½ teaspoon white pepper

Place the potatoes, peas and mushrooms in a large salad bowl.

In a medium-sized mixing bowl, mix the yogurt, mint, salt and pepper together with a wooden spoon. Pour the dressing over the vegetables. Using two large spoons, toss the salad until the vegetables are thoroughly coated with the dressing.

Place the bowl in the refrigerator and chill for 1 hour before serving.

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