Tangy Vegetable Salad
|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|
|Dried whole tarragon||3⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
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.
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.