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Tarragon Vegetable Salad

Source of Recipe

"Taste of Home Magazine" 1998


Recipe Introduction

Plan ahead... needs to chill for 1 hour Exchanges
Serves: 16

1 lb. turnips, peeled and cut into 1/2-in. cubes
1 lb. small red potatoes, cut into 1/2-in. cubes and cooked
1 lb. fresh green beans, cut into 1-in. pieces and cooked
1 pkg. (16 oz.) frozen peas and carrots, thawed

1/2 c. olive or vegetable oil
3 T. cider vinegar
1/4 c. sliced green onions
3 to 4 tsp. fresh tarragon...OR...1-1/4 tsp. dried tarragon
1 T. minced fresh parsley
2 tsp. Dijon mustard
1/2 tsp. pepper
Lettuce leaves and tomato wedges, optional

Cook turnips in boiling water for 8-10 minutes or until tender; drain. Place in a large bowl; add next 3 ingredients.

In small bowl, whisk next 7 ingredients; pour over vegetables and toss to coat. If desired serve on lettuce leaves and top with tomato wedges.

One 1/2 c. serving (Calculated w/o lettuce and tomatoes) equals: 108 calories....54 mg sodium...0 cholesterol...10 gm carbohydrate...2 gm protein...7 gm fat ++++ Exchanges: 1-1/2 fat...1/2 vegetables...1/2 starch