Summer Fresh Vegetable Salad

This side salad recipe combines 11 vegetables with a delicious herb dressing.

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Summer Fresh Vegetable Salad

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Directions

  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.
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Nutrition Facts (Summer Fresh Vegetable Salad)

  • Per serving:
  • 140 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 93 mg sodium ,
  • 13 g carb. ,
  • 8 g fiber ,
  • 3 g pro.
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