Chopped Vegetable Salad Recipe
Ingredients
| Green beans | 4 Ounce | |
| ear white corn | ||
| White mushrooms | 1/2 Cup (16 tbs), diced | |
| Red bell pepper | 1 To taste, diced | |
| Zucchini | 1 Medium, diced | |
| Yellow squash | 1 Medium, diced | |
| Carrot | 1 Large, peeled | |
| 2 Roma (Italian plum) tomatoes, diced | ||
| 4 ounces Parmesan cheese, cut into small chunks | ||
| Arugula | 1 Bunch (100gm), chopped | |
| Mixed greens | 2 Cup (16 tbs), chopped | |
| Vinaigrette | ||
| Balsamic vinegar | 2 Tablespoon | |
| Raspberry vinegar | 2 Tablespoon | |
| Rice vinegar | 2 Tablespoon | |
| Dijon Mustard | 1 Tablespoon | |
| Olive oil | 1/2 Cup (16 tbs) | |
Directions
Bring a large pot of salted water to a boil.
Fill a large bowl with ice water.
Plunge the green beans into the boiling water for 2 minutes, remove, and place in the ice water.
When cool, place on paper towels to dry.
Boil the corn for 2 minutes, remove, and place in the ice water.
Cut the green beans into small pieces.
Cut the corn off the cob.
Combine all the ingredients and toss well.
For the vinaigrette.
Combine all the ingredients and mix well.
Add to the vegetable mixture and toss to mix well.
Fill a large bowl with ice water.
Plunge the green beans into the boiling water for 2 minutes, remove, and place in the ice water.
When cool, place on paper towels to dry.
Boil the corn for 2 minutes, remove, and place in the ice water.
Cut the green beans into small pieces.
Cut the corn off the cob.
Combine all the ingredients and toss well.
For the vinaigrette.
Combine all the ingredients and mix well.
Add to the vegetable mixture and toss to mix well.
Chef
