Shaved Summer Vegetable Salad
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 15 min
- Prep:
- 15 min
- Yield:
- 6 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 8 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 5 grams
Ingredients
For the vinaigrette:
For the salad:
Directions
Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Photograph by Con Poulos
Courtesy of Food Network Magazine
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