Prev Recipe Next Recipe

Recipe courtesy of Kathleen Daelemans

Show: Cooking Thin

Episode: Block Party

Save Recipe Print

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

Yield:: 8 to 10 servings

Level:: Intermediate

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.

My Private Notes

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