Tri colored Vegetable Salad with Mustard Vinaigrette

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

Yield:
8 to 10 servings
Level:
Intermediate

CATEGORIES
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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    Recipe courtesy of Rachael Ray