Tri colored Vegetable Salad with Mustard Vinaigrette

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Block Party

Recipe categories: Meat, Shallot, Carrot, Green Bean, Beets, Vegetables,
more
- Dish : Salad Dressing , Salad
- Cuisine : American
- Technique : Blanching
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(6)

Rated 5 stars out of 5

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Total Time:: 26 min
Prep: 20 min
Inactive: 1 min
Cook: 5 min

Yield:: 8 to 10 servings

Level:: Intermediate

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Ingredients

Mustard Vinaigrette:

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
Coarse grained salt and cracked black pepper

Tri-Colored Vegetable Salad:

1 pound green beans, ends trimmed, blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

Directions

For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.

For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

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Newest Ratings and Reviews

Read all 6 reviews

By batface89

Grand Rapids, MI

on December 27, 2008
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Nice and very attractive.

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By cbessemercity_1...

Bessemer City, NC

on July 02, 2008
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I could eat this every day. I used scallions instead of shallots because that is what I had. Shallots are hard to find in our area.

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By jennifernkim_54...

Long Island Cit...

on April 07, 2008
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Used Balsamic vinegar, because that all I had, and still it was quite yummy

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