Recipe courtesy of Kathleen Daelemans
Show: Cooking Thin
Episode: Block Party
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Total:
26 min
Prep:
20 min
Inactive:
1 min
Cook:
5 min
Yield:
8 to 10 servings
Level:
Intermediate

Ingredients

Mustard Vinaigrette:
Tri-Colored Vegetable Salad:

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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