Recipe courtesy of Kathleen Daelemans

Tri colored Vegetable Salad with Mustard Vinaigrette

Name: Tri colored Vegetable Salad with Mustard Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H26M0.000S
Yield: 8 to 10 servings
Cuisine: american
Ingredients: 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; 1 pound green beans, ends trimmed, blanched to al dente; 4 large carrots, peeled and shredded; 4 small beets, peeled and shredded

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Level: Intermediate
Total: 26 min

Prep: 20 min
Inactive: 1 min
Cook: 5 min

Yield: 8 to 10 servings

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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.