Fresh-from-the-Garden Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 quarts water |
3/4 pound green beans, trimmed |
3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks |
1 tablespoon sugar |
2 tablespoons cider vinegar |
2 tablespoons dijon mustard |
1 tablespoon vegetable oil |
3/4 teaspoon salt |
1 cup yellow bell pepper strips |
1/4 cup finely chopped onion |
Directions:
1. Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.
2. Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.
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