Summer Fresh Vegetable Salad
Recipe from Better Homes and Gardens

This side salad recipe combines 11 vegetables with a delicious herb dressing.


Summer Fresh Vegetable Salad

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Servings: Makes 6 to 8 side-dish servings.
Total Time: 30 mins
Related Categories: Low Calorie, Low Sodium, Quick and Easy, Summer Salads, Summer Vegetables, Vegetable Salad
 
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Ingredients
  • 1/4  cup
    white wine vinegar
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  • 1/4  cup
    olive oil
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  • 1  tablespoon
    snipped fresh basil
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  • 1  tablespoon
    snipped fresh marjoram
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  • 1  tablespoon
    chopped capers
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  • 2  teaspoons
    snipped fresh oregano
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  • 1  teaspoon
    snipped fresh dill
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  • 1  teaspoon
    Dijon-style mustard
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  • 1/4  teaspoon
    pepper
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  • 1/4  teaspoon
    sugar
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  • 1  cup
    fresh green beans cut into 3-inch pieces
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  • 1 
    carrot, cut into thin strips
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  • 1  cup
    fresh asparagus cut into 2-inch pieces (6 ounces)
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  • 1/2  cup
    frozen peas
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  • 1  cup
    torn spinach
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  • 1  small
    fennel bulb, thinly sliced
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  • 1 
    tomato, chopped
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  • 1  cup
    enoki mushrooms
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  • 1  cup
    shredded mustard greens or curly endive
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  • 1  small
    summer squash, sliced (1 cup)
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  •   1/2 of a
    cucumber, thinly sliced
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  • 1/2  cup
    sliced radishes
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  •  
    Edible flowers (optional)
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  • 1  tablespoon
    snipped fresh tarragon
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Directions
1.
In a screw-top jar, combine white wine vinegar, olive oil, basil, marjoram, tarragon, capers, oregano, dill, mustard, pepper, and sugar. Cover and shake well.
2.
Cook green beans in a small amount of boiling water for 6 minutes. Add carrot; return to boiling and cook 2 minutes. Add asparagus and peas; return to boiling and cook 2 to 3 minutes or until vegetables are crisp-tender. Drain well. Rinse with cold water.
3.
Combine spinach, fennel, tomato, mushrooms, mustard greens or curly endive, summer squash, cucumber, and radishes in a large bowl or container. Add cooked vegetables and dressing. Toss well to coat all vegetables. For a picnic or potluck, cover and transport in an insulated cooler with ice packs.
4.
To serve, garnish with edible flowers, if desired. Makes 6 to 8 side-dish servings.
Nutrition information
Calories 140, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 93 mg, Carbohydrate 13 g, Fiber 8 g, Protein 3 g. Daily Values: Vitamin A 68%, Vitamin C 44%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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