Vegetable Salad Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 3/4 pound fresh green beans, cut in half lengthwise and cut in 2-inch pieces | ||
| 1/2 pound large mushrooms, sliced | ||
| 1 carrot, peeled and julienned | ||
| 1 turnip, peeled and julienned | ||
Directions
In a medium-size saucepan, combine water and salt.
Heat; add beans and bring to boil.
Reduce heat and simmer, uncovered, for 1 5 minutes or until tender-crisp.
Drain.
Pour one-half of the Dressing over warm beans.
Cover and refrigerate for 3 hours, tossing occasionally.
Drain beans and discard liquid.
In a serving bowl, combine beans, mushrooms, carrot and turnip strips.
Pour remaining Dressing over all and toss gently.
Makes 6 servings.
Heat; add beans and bring to boil.
Reduce heat and simmer, uncovered, for 1 5 minutes or until tender-crisp.
Drain.
Pour one-half of the Dressing over warm beans.
Cover and refrigerate for 3 hours, tossing occasionally.
Drain beans and discard liquid.
In a serving bowl, combine beans, mushrooms, carrot and turnip strips.
Pour remaining Dressing over all and toss gently.
Makes 6 servings.
Chef
