- Calories 84
- Caloriesfromfat 31%
- Fat 2.9g
- Satfat 0.5g
- Monofat 0.7g
- Polyfat 1.2g
- Protein 1.8g
- Carbohydrate 14g
- Fiber 3.4g
- Cholesterol 0.0mg
- Iron 1.1mg
- Sodium 466mg
- Calcium 39mg
Fresh-from-the-Garden Vegetable Salad
How to Make It
Step 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.
Step 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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EllenDeller's Review
Dressing is nice, but the carrots make it seems like cold cooked vegetables. I'd like this better with cucumbers, red bells, or cherry tomatoes. I added some fresh basil, lemon juice, garlic, black pepper, and minced scallions for a little more zip. So yes, has potential!
MomBon58's Review
Good, but I would cut Dijon mustard next time...little strong
JustPeachy's Review
Yum,yum,yum!!! Even picky hubby eats! Last time, for variety, made diagonally sliced carrot coins. Should have cooked a minute or 2 longer--shot them across the table instead of spearing them onto my fork! OOPS! Served with beer can chicken, but would go with any roasted/grilled meat.
rstarrlemaitre's Review