Total Time
Prep 30 mins
Cook 5 mins

You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

Ingredients Nutrition


  1. Dressing: Place the basic vinaigrette, mustard and crushed garlic in a screw top container. Whisk to combine. Seal with lid.
  2. Cut green beans into short lengths. Bring a small pan of water to the boil, add the beans and cook for 2 minutes. Drain and rinse under cold water then leave in a bowl of iced water until cold. Drain well.
  3. Place all the salad ingredients, including herbs in a large bowl. Season with salt and freshly ground black pepper, to taste, and mix until well combined.
  4. When ready to serve just shake container of dressing to refresh, drizzle over salad and toss to combine. Transfer to a large serving bowl or platter.
Most Helpful

These looked lovely on our Christmas table. It was enjoyed by many and a terrific dish to have for our vegetarians. I used Basic Vinaigrette to dress it which was very nice. Thank you for sharing your recipe.

GaylaV December 27, 2007

I served this for Christmas this year. This is so easy to make. I used rice vinegar when I make mine. I waited to cut and add the mint and parsley until the very end of making this. People enjoyed this colorful salad and so did I. I will be making this again. Thank you.

Charlotte J December 25, 2007

What a fantastic colourful salad, I can see why it is a favourite at Christmas! I skipped on the celery as I'm not a huge fan on raw, but otherwise made as directed. YUM...what else is there to say!!

Stardustannie September 19, 2007