Tri-Colored Vegetable Salad with Mustard Vinaigrette Recipe

Name: Tri-Colored Vegetable Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, minced; 1 shallot, minced; 1 tablespoon Dijon mustard; 4 tablespoons red wine vinegar; 3 tablespoons olive oil; coarse grained salt; 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

Servings: persons

1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
coarse grained salt
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

1
For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
2
Taste and adjust seasonings with salt and pepper.
3
For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
4
Pour 1/3 of the dressing over each vegetable.
5
Toss to combine.
6
Season, to taste, with salt and pepper if needed.
7
Let stand for at least 1 hour or up to 4 hours.
8
Serve on platter in separate mounds.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 clove garlic, minced, 1 shallot, minced, 1 tablespoon Dijon mustard, 4 tablespoons red wine vinegar, and more.

Yes, Tri-Colored Vegetable Salad with Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tri-Colored Vegetable Salad with Mustard Vinaigrette

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