Summer Harvest Salad with Tarragon Dressing

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  • Makes: 4 servings
  • Makes: 4 (side-dish) servings
  • Prep: 20 mins
  • Cook: 20 mins to 25 mins
  • Chill: 1 hr to 24 hrs

Summer Harvest Salad with Tarragon Dressing

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Directions

  1. Cook beans, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain. Cover and chill for 1 to 24 hours.
  2. Meanwhile, for dressing, in a screw-top jar combine olive oil or salad oil, white wine vinegar, tarragon, water, mustard, and garlic. Cover and shake well. Chill up to 24 hours.
  3. To serve, in a large salad bowl combine mixed greens, zucchini slices, tomato wedges, and cooked beans. Shake dressing well; pour about half of the dressing over salad. Toss lightly to coat. Cover and store remaining dressing in the refrigerator for up to 2 weeks. Makes 4 side-dish servings.
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Nutrition Facts (Summer Harvest Salad with Tarragon Dressing)

  • Per serving:
  • 80 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 57 mg sodium ,
  • 7 g carb. ,
  • 2 g pro.
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