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Tangy Vegetable Salad

Healthycooking's picture
Ingredients
  Sliced leeks 1 1⁄4 Cup (20 tbs)
  Water 1⁄2 Cup (8 tbs)
  Julienne cut carrot 2 Cup (32 tbs)
  Frozen whole green beans 10 Ounce, thawed (1 Package)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Lemon juice 3 Tablespoon
  Olive oil 1 Tablespoon
  Dijon mustard 1 Tablespoon
  Sugar 1 Teaspoon
  Dried whole tarragon 3⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Garlic 1 Clove (5 gm), minced
Directions

Combine leeks and water in a small saucepan.
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender.
Drain, reserving leeks and liquid.
Set aside.
Arrange carrot in a vegetable steamer over boiling water.
Cover and steam 8 minutes; drain.
Plunge immediately into ice water; drain.
Combine leeks, carrot, and green beans in a large bowl; set aside.
Combine reserved liquid, vinegar, and remaining ingredients; stir well with a wire whisk.
Pour mixture over vegetables; toss gently.
Cover and chill thoroughly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Steamed
Restriction: 
Vegetarian
Ingredient: 
Carrot
Interest: 
Healthy

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