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Italian Salad Primavera

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Ingredients
  Green peas/1 package of 10 ounces frozen baby peas 2 Pound, shelled
  Diced green beans 1 Cup (16 tbs)
  New potatoes 4 Small
  Frozen artichoke hearts 5 Ounce (1/2 Of 10 Ounce Package)
  Lemon juice 1⁄4 Cup (4 tbs)
  Olive oil 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Mustard tarragon mayonnaise 1⁄4 Cup (4 tbs)
  Sliced cucumbers 1⁄4 Cup (4 tbs)
Directions

Cook each vegetable separately, just until crisp-tender.
Drain and cool.
Peel and quarter potatoes.
Cut artichoke hearts into halves.
Toss vegetables in a bowl with lemon juice, olive oil, salt and pepper.
Chill 1 to 2 hours to blend flavors.
Arrange the salad in a deep bowl and top with mayonnaise as desired.
Garnish with cucumber slices.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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