Vegetables in Lemon-Herb Dressing

This marinated side dish salad travels well, making it perfect for summertime picnics and potlucks.

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2.5 by 2 people

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 1 hr

Vegetables in Lemon-Herb Dressing

Reviews (0)

2.5 by 2 people

Rate This!

Directions

  1. If using fresh pea pods, remove tips and strings. Cook fresh pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until tender; drain. (If using frozen pea pods; do not cook.) Combine pea pods, artichoke hearts, corn, mushrooms, and tomatoes in a large container or bowl. Cover and chill for 1 to 2 hours.
  2. For dressing, combine oil, vinegar, lemon peel, lemon juice, sugar, and basil in a screw-top jar; cover and shake well to mix.
  3. To serve, pour dressing over vegetable mixture; toss gently to coat. Serve with a slotted spoon. Makes 8 side-dish servings.

From the Test Kitchen

To travel to a picnic or pot-luck, transport vegetable mixture and dressing in an insulated cooler with ice packs. Assemble before serving.

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Nutrition Facts (Vegetables in Lemon-Herb Dressing)

  • Per serving:
  • 69 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 80 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 3 g pro.
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