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Tarragon Vegetable Salad

Veggie.Lover's picture
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  White wine vinegar 3 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt 1 Teaspoon
  Tarragon leaves 1 Teaspoon
  Dijon mustard 2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Shallot/1/4 cup chopped green onion 1 , finely chopped
  Small thin skinned potatoes 1 Pound
  Green beans 1 Pound, cut in 1-inch lengths
  Turnips 1 Pound, peeled, and cut in 1/2-inch squares
  Mixed frozen peas and carrots 20 Ounce, thawed (2 Packages, 10 Ounce Each)
  Lettuce leaves 5
  Cherry tomatoes 8

Stir together oil, vinegar, parsley, salt, tarragon, mustard, pepper, and shallot; set aside.
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes); drain.
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Meanwhile, steam green beans over boiling water for about 7 minutes or until crisp-tender.
Rinse with cold water and drain well.
Steam turnips over boiling water for about 8 minutes or until tender when pierced.
Rinse with cold water and drain well.
In a large bowl, combine potatoes, beans, turnips, and thawed carrots and peas.
Pour dressing over all and stir gently.
Cover and chill for at least 8 hours or until next day; stir occasionally.
About 1 hour before serving, line a shallow serving dish with lettuce leaves and halve the cherry tomatoes.
Mound salad in center of lettuce and garnish with tomato halves.
Let stand at room temoera-ture until serving time.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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