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Winter Vegetable Salad

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  Broccoli 3 1⁄2 Pound, trimmed and separated into small florets (1 Large Bunch)
  Cauliflower head 3 1⁄2 Pound, trimmed and separated into small florets (1 Large)
  Carrots 3 Medium, peeled and sliced into 0.25 inch rounds
  Frozen sweet peas 10 Ounce (Green)
  Dijon style mustard 3⁄4 Cup (12 tbs) (Prepared)
  Dairy sour cream 3⁄4 Cup (12 tbs)
  Mayonnaise 3⁄4 Cup (12 tbs) (Homemade)
  Celery seeds 2 Teaspoon
  Dried tarragon 2 Tablespoon, crumbled
  Finely chopped fresh italian flat leaf parsley 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste

Bring a large kettle of salted water to a boil.
Drop broccoli into boiling water, let water return to the boil, and cook for 1 minute.
Lift from water with a slotted spoon or skimmer and drop immediately into a bowl of ice water.
Keep kettle over heat.
Drop cauliflower into boiling water, let water return to boil, and cook for 2 minutes.
Transfer to a bowl of ice water.
Repeat the blanching process with the carrots and the peas in turn, using same pot of water, boiling each 1 minute.
Drain all vegetables thoroughly, making sure they are dry, and toss together in a large mixing bowl.
Whisk remaining ingredients together in another bowl and pour over vegetables.
Toss together gently but thoroughly, cover, and chill until serving time.

Recipe Summary

Winter, Gourmet, Healthy

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Winter Vegetable Salad Recipe