Recipes

Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing

Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing Vegetarian Schnitzel with Green Salad and Mayonnaise Dressing

Crispy vegetarian schnitzel, golden roasted baby potatoes, tender green beans and a fresh green salad with a creamy Oliehoorn Mayonnaise dressing. A balanced and satisfying dish, full of flavour and freshness.

Mayonnaise
Dinner
Average
For 2 servings

Ingredients (13)

Product

Mayonnaise 80% (consumer)

2 vegetarian schnitzels
400 g baby potatoes, halved
200 g green beans
1 tbsp olive oil
75 g mixed green salad leaves
1/2 cucumber, sliced into half moons
3 radishes, thinly sliced
3 tbsp Oliehoorn 80% Mayonnaise
1 tbsp water
1 tsp wholegrain mustard
1 tsp lemon juice
1 tsp finely chopped chives
Freshly ground black pepper

Instructions(8)

1
Preheat the oven to 200°C.
2
Toss the halved baby potatoes with the olive oil, spread them out on a baking tray and roast for 20 to 25 minutes until golden and crispy.
3
Cook the green beans for 6 to 8 minutes until just tender. Drain and leave to steam dry briefly.
4
In a large bowl, combine the salad leaves, cucumber and radishes.
5
For the dressing, mix the Oliehoorn Mayonnaise with the water, wholegrain mustard, lemon juice, chives and a little freshly ground black pepper until smooth and creamy.
6
Cook the vegetarian schnitzels according to the instructions on the pack until golden and crispy.
7
Just before serving, toss the salad with the dressing.
8
Divide the schnitzels, roasted baby potatoes, green beans and salad between the plates and serve straight away.

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