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Ingredients

Method

  • STEP 1

    Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.

Recipe from Good Food magazine, August 2008

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A star rating of 4.2 out of 5.9 ratings
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