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    Cooking Thin's Tri Colored Veggie Salad


    Source of Recipe


    Kathleen Daelemans

    List of Ingredients




    MUSTARD VINAIGRETTE:
    1 clove garlic, minced
    1 shallot, minced
    1 tablespoon red wine vinegar
    3 tablespoons olive oil
    coarse grain salt, cracked black pepper

    SALAD:
    1 pound green beans, trimmed, blanched -- al dente
    4 large carrots, peeled, shredded
    4 small beets, peeled, shredded

    Recipe



    For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper. For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds. Yield: 8 to 10 servings

 

 

 

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