Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts water; 8 small red potatoes, halved; 2 ¼ teaspoons salt, divided; 3 tablespoons extra virgin olive oil; 1 teaspoon minced garlic; 1 head cauliflower, cut into 1 inch pieces; 12 lb green beans, trimmed; 14 lb baby carrots, peeled and trimmed; 12 lb snow peas, trimmed; 12 lb asparagus, trimmed and cut into 1 1/2 pieces; 1 medium yellow squash, sliced 1/4 inch thick; ¼ cup mayonnaise; 2 tablespoons minced fresh dill or 1 tablespoon minced fresh tarragon; ¼ teaspoon fresh ground pepper; 2 tablespoons fresh lemon juice

Servings: persons

3 quarts water
8 small red potatoes, halved
2 ¼ teaspoons salt, divided
3 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 head cauliflower, cut into 1 inch pieces
12 lb green beans, trimmed
14 lb baby carrots, peeled and trimmed
12 lb snow peas, trimmed
12 lb asparagus, trimmed and cut into 1 1/2 pieces
1 medium yellow squash, sliced 1/4 inch thick
¼ cup mayonnaise
2 tablespoons minced fresh dill or 1 tablespoon minced fresh tarragon
¼ teaspoon fresh ground pepper
2 tablespoons fresh lemon juice

1
Bring water, potatoes and 2 tsp salt to a boil in Dutch oven.
2
Reduce heat to low; cover and simmer 15 minutes until potatoes are juts tender.
3
Combine oil and garlic in large bowl.
4
Transfer potatoes with slotted spoon to colander; drain well.
5
Reserve water in the Dutch oven.
6
Toss potatoes with oil and garlic in bowl.
7
Return water to boil.
8
Add cauliflower, green beans and carrots.
9
Cook uncovered for 8-10 minutes until vegetables are just tender.
10
Transfer vegetables to colander with slotted spoon.
11
Rinse under cold water.
12
Drain and toss with potatoes.
13
Return water to a boil.
14
Add snow peas, asparagus and squash.
15
Cook for 5 minutes until just tender.
16
Drain and rinse under cold water.
17
Toss gently with other vegetables.
18
Combine mayonnaise, dill, pepper and remaining 1/4 tsp salt in small bowl.
19
Stir into vegetables, tossing to coat.
20
Cover and refrigerate until cold about 2 hours.
21
Stir in lemon juice.

2795

kcal

Calories

Fat

531

Carbs

145

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 15 ingredients. The key ingredients include: 3 quarts water, 8 small red potatoes, halved, 2 ¼ teaspoons salt, divided, 3 tablespoons extra virgin olive oil, and more.

Yes, Vegetable Salad 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.

Vegetable Salad

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