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Honey Mustard Kumara Salad
Picture of the Honey Mustard Kumara Salad
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Honey Mustard Kumara Salad

The perfect barbecue companion this summer. Sweet kumara, juicy corn and baby spinach tossed together with a divine honey mustard dressing.

Makes 6-8
Prep Time 10 minutes
Cook Time 20 minutes
Easy

Ingredients

800 g kumara
2-3 cups Wattie's frozen Chuckwagon Corn
1 red onion, finely sliced
3 cups baby spinach, rocket or mesclun mix
3 hard boiled eggs, peeled and quartered
½ cup Eta Lite and Free Honey Mustard Dressing

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Cook kumara in boiling water until tender, drain and set aside to cool. Roughly chop and place in a serving dish.
Step 2
Cook Wattie's frozen Chuckwagon Corn for 2-3 minutes in the microwave or a saucepan until just cooked. Drain any excess water.
Step 3
When kumara and vegetables are cool toss gently together with onion, baby spinach and eggs.
Step 4
Just before serving toss through the ETA Lite & Free Honey Mustard Dressing and serve alongside your favourite BBQ meat or chicken.

Tips

What do I need?
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800 g kumara
2-3 cups Wattie's frozen Chuckwagon Corn
1 red onion, finely sliced
3 cups baby spinach, rocket or mesclun mix
3 hard boiled eggs, peeled and quartered
½ cup Eta Lite and Free Honey Mustard Dressing
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