Summer Fresh Vegetable Salad
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
1/4 cup white wine vinegar
1/4 cup olive oil
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh marjoram
1 tablespoon chopped capers
2 teaspoons snipped fresh oregano
1 teaspoon snipped fresh dill
1 teaspoon Dijon-style mustard
1/4 teaspoon pepper
1/4 teaspoon sugar
1 cup fresh green beans cut into 3-inch pieces
1 carrot, cut into thin strips
1 cup fresh asparagus cut into 2-inch pieces (6 ounces)
1/2 cup frozen peas
1 cup torn spinach
1 small fennel bulb, thinly sliced
1 tomato, chopped
1 cup enoki mushrooms
1 cup shredded mustard greens or curly endive
1 small summer squash, sliced (1 cup)
1/2 of a cucumber, thinly sliced
1/2 cup sliced radishes
Edible flowers (optional)
1 tablespoon snipped fresh tarragon
Recipe
1. In a screw-top jar, combine white wine vinegar, olive oil, basil, marjoram, tarragon, capers, oregano, dill, mustard, pepper, and sugar. Cover and shake well.
2. Cook green beans in a small amount of boiling water for 6 minutes. Add carrot; return to boiling and cook 2 minutes. Add asparagus and peas; return to boiling and cook 2 to 3 minutes or until vegetables are crisp-tender. Drain well. Rinse with cold water.
3. Combine spinach, fennel, tomato, mushrooms, mustard greens or curly endive, summer squash, cucumber, and radishes in a large bowl or container. Add cooked vegetables and dressing. Toss well to coat all vegetables. For a picnic or potluck, cover and transport in an insulated cooler with ice packs.
4. To serve, garnish with edible flowers, if desired. Makes 6 to 8 side-dish servings.
|
|
member logon
