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Farm Stand Vegetable Salad with Red and




Source of Recipe


chef2chef






Recipe Introduction


The wonderful thing about stopping by a great farm stand is that you are easily surprised by the variety and abundance of crisp produce. Vegetable salads are a festive way to enjoy these flavors.





List of Ingredients



• Vegetables:
  
• 1 cup sugar snap peas
  
• 1/2 cup sliced radishes
  
• 1/2 cup chopped scallions
  
• 1 cup julienned summer squash
  
• 1 cup sliced baby zucchini
  
• Dressing:
  
• 1/4 cup vegetable oil
  
• 1 tablespoon white wine vinegar
  
• 1 tablespoon Dijon mustard
  
• 2 tablespoons granulated sugar
  
• 1/2 teaspoon coarse salt
  
• 1 teaspoon cracked black pepper
  






Instructions



1. Prepare the Vegetables:
   First, use a sharp paring knife to trim the ends and pull any tough strings from the sugar snap peas.
   
2. Second, blanch the peas in a large saucepan filled with boiling salted water. Cook just until they’re tender, about 3 minutes. Remove the beans using a slotted spoon and immediately plunge into ice water to stop the cooking process.
   
   
3. Third, combine the cooled peas, radishes, scallions, squash and zucchini in a large bowl, toss together.
   
4. Prepare the Vinaigrette:
   Combine the oil with the vinegar in a small bowl; whisk in the mustard, sugar, salt and pepper.
   
5. Assemble the Salad:
   Pour the dressing over the vegetables and toss together gently. Refrigerate, covered, until serving.
   






Final Comments


Makes 8 servings