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Portable Picnic Salad

Salad.Carnival's picture
Ingredients
  Frozen brussels sprouts 10 Ounce, thawed (1 Package)
  Frozen cauliflower 10 Ounce, thawed (1 Package, Clusters)
  Sliced green onion 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil/Salad oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Tarragon leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned sliced baby tomatoes 14 1⁄2 Ounce, well drained (1 Can)
Directions

Cut Brussels sprouts in half lengthwise; also cut any large cauliflowerets in half lengthwise.
Place vegetables in a steamer basket; set basket in a kettle over 1 inch of boiling water.
Cover and steam for 2 to 3 minutes or until vegetables are tender-crisp; place in a bowl with green pepper and onion.
In a small bowl, combine vinegar, oil, salt, mustard, sugar, paprika, tarragon, and pepper; blend well.
Pour over hot vegetables, stirring gently to coat.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, add tomatoes to salad and toss gently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Holiday, Party, Healthy
Ingredient: 
Vegetable

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