Vegetable Salad with Herbal Vinaigrette Recipe

Name: Vegetable Salad with Herbal Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds asparagus ends snapped; 3 each carrots peeled; 1/4 pound sugar snap peas strings pulled; 1 medium garlic peeled, minced; 2 teaspoons dijon mustard; 2 tablespoons lemon juice; 1 tablespoon rice vinegar; 1/4 cup olive oil; ⅛ teaspoon salt; 2 tablespoons herbs minced; 3 each italian plum (roma) tomatoes sliced

Servings: persons

1 1/2 pounds asparagus ends snapped
3 each carrots peeled
1/4 pound sugar snap peas strings pulled
1 medium garlic peeled, minced
2 teaspoons dijon mustard
2 tablespoons lemon juice
1 tablespoon rice vinegar
1/4 cup olive oil
⅛ teaspoon salt
2 tablespoons herbs minced
3 each italian plum (roma) tomatoes sliced

1
Cut the asparagus on the diagonal into 1 1/2-inch pieces.
2
Cut the carrots on the diagonal into 1/4 inch pieces.
3
Fill a bowl with ice water.
4
Bring a pan of water to the boil.
5
Add the asparagus and time 3 minutes, starting the time as soon as the vegetable goes into the water.
6
With a wire or slotted spoon remove the vegetables to the bowl of ice water and bring a pan of water back to a boil.
7
Add the carrots and peas; time 2 minutes.
8
Drain and plunge the vegetables into the ice water.
9
When the vegetables have cooled, drain and wrap in paper Put into a plastic bag and refrigerate.
10
In a blender or small food processor combine the garlic, Slowly add the oil, blending until emulsified.
11
Add the salt, pepper and herbs.
12
When read to serve, combine the asparagus, carrots and peas with the tomatoes.
13
Pour the dressing over the vegetables, stirring until well coated.

355

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 11 ingredients. The key ingredients include: 1 1/2 pounds asparagus ends snapped, 3 each carrots peeled, 1/4 pound sugar snap peas strings pulled, 1 medium garlic peeled, minced, and more.

Yes, Vegetable Salad with Herbal 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.

Vegetable Salad with Herbal Vinaigrette

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