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Tri colored Vegetable Salad with Mustard Vinaigrette (Kathleen Daelemans) Recipe

Tri colored Vegetable Salad with Mustard Vinaigrette (Kathleen Daelemans) Recipe

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Tri colored Vegetable Salad with Mustard Vinaigrette (Kathleen Daelemans)

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Ingredients:

Serving

1 clove garlic, minced
1 shallot, minced
1 tbsp dijon mustard
4 tbsp red wine vinegar
3 tbsp olive oil
coarse grained salt and cracked black pepper
1 lb 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.5 Kcal (458 kJ)
Calories from fat	47.96 Kcal
		% Daily Value*
Total Fat	5.33g	8%
Sodium	83.83mg	3%
Potassium	420.98mg	9%
Total Carbs	14.22g	5%
Sugars	7.49g	30%
Dietary Fiber	4.49g	18%
Protein	2.82g	6%
Vitamin C	12.3mg	21%
Vitamin A	0.4mg	12%
Iron	1.2mg	6%
Calcium	46.7mg	5%

Amount Per 100 g
Calories	67.43 Kcal (282 kJ)
Calories from fat	29.53 Kcal
		% Daily Value*
Total Fat	3.28g	8%
Sodium	51.62mg	3%
Potassium	259.24mg	9%
Total Carbs	8.76g	5%
Sugars	4.61g	30%
Dietary Fiber	2.76g	18%
Protein	1.74g	6%
Vitamin C	7.6mg	21%
Vitamin A	0.2mg	12%
Iron	0.7mg	6%
Calcium	28.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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