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Cold Vegetables In Mustard Dressing

Budget.Gourmet's picture
Ingredients
  Wine vinegar 2 Tablespoon
  Dijon-style mustard 1 Tablespoon
  Egg 1 (At Room Temperature)
  Lemon juice 1 Tablespoon
  Olive oil 8 Tablespoon
  Carrots 6 , peeled and sliced
  Zucchini 3 Medium, sliced
  Salt To Taste
  Pepper To Taste
Directions

Place the vinegar, mustard, salt, pepper, egg, and lemon juice in a food blender, and mix for 30 seconds.
Slowly add the olive oil.
Refrigerate.
Blanch the carrots for 10 minutes in boiling water; then add the squash.
Cook for another 5 minutes, drain, and refrigerate.
When the vegetables are cold, toss them with a bit of the dressing, and serve as a vegetable side dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Gourmet

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Average: 4.5 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1407 Calories from Fat 1121

% Daily Value*

Total Fat 128 g197.5%

Saturated Fat 18.4 g92.2%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 1080.8 mg45%

Total Carbohydrates 55 g18.2%

Dietary Fiber 16.1 g64.5%

Sugars 27.2 g

Protein 16 g32.3%

Vitamin A 1248.7% Vitamin C 196.5%

Calcium 23% Iron 25.9%

*Based on a 2000 Calorie diet

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Cold Vegetables In Mustard Dressing Recipe