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Marinated Crist Vegetable Salad




Source of Recipe


The New Family Cookbook for People with Diabetes
1 cup diagonally sliced carrots
1 cup broccoli florets
1 cup bite-size pieces cauliflower
1 red bell pepper, cut into 1-inch squares
1/3 cup tarragon vinegar or white wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon grainy or Dijon mustard
1/2 teaspoon freshly ground pepper

Bring a large pot of salted water to a boil. Blanch the
vegetables by dropping the carrots, broccoli, and cauliflower
into the water. Return to a boil; cook 30 to 60 seconds.

The vegetables should remain very crisp. Drain and rinse
under very cold running water or in a bowl of ice water.
Drain well and transfer to a large bowl. Add the red pepper.

In a small bowl, whisk together the vinegar, oil, mustard,
and pepper. Toss the dressing with the vegetables. Cover
and chill until serving time.

Makes about 3 cups, 6 servings