Monday, August 12, 2013

Fresh-from-the-Garden Vegetable Salad

Ok, I don't have a garden, seeing as how I'm in a New York City high rise. But I have a nearby farmers' market, which is the next best thing. Play around with different veggies in this recipe, depending on what you grow or what looks freshest.

  • 4 quarts water
  • 12 ounces green beans
  • 12 ounces carrots
  • 1 tablespoon vegan sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon canola oil
  • 3/4 teaspoon salt
  • 1 cup yellow bell pepper strips
  • 1/4 cup finely chopped onion
1. Bring the water to a boil in an 8-quart stockpot.  Trim the beans and add to the pot; cook for 1 minute.  Cut the carrots into 3-and-1/2-inch long x 1/4-inch wide sticks.  Add to the pot and cook for 2 minutes.

2. Drain, then transfer the vegetables to ice water.  Let stand for 1 minute, then drain again.

3. In a large bowl, whisk together the sugar, cider vinegar, mustard, canola oil, and salt.  Add the beans, carrots, bell pepper, and onion, tossing to coat.

Nutrition Info:
6 servings (1 cup), Calories 84

Tasting Notes:
A good, all-purpose summer staple. Just the right touch of Dijon and sugar in the dressing, making for a nice coating over the vegetables. The carrots were absolutely perfect, but I would cook the green beans just a minute or two longer next time, and also add the yellow bell pepper to the pot for the last minute of boiling.


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