Tri colored Vegetable Salad with Mustard Vinaigrette (Kathleen Daelemans) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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 |
Directions:
1. For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
2. 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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