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Tangy Vegetable Salad Recipe
|Sliced leeks||1 1⁄4 Cup (20 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Julienne cut carrot||2 Cup (32 tbs)|
|Frozen whole green beans||10 Ounce, thawed (1 Package)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Dried whole tarragon||3⁄4 Teaspoon|
|Freshly ground pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Serving size: Complete recipe
Calories 535 Calories from Fat 156
% Daily Value*
Total Fat 18 g27.2%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 736.9 mg30.7%
Total Carbohydrates 77 g25.6%
Dietary Fiber 18 g71.9%
Sugars 30.4 g
Protein 11 g22.6%
Vitamin A 92.3% Vitamin C 151.9%
Calcium 30.2% Iron 60%
*Based on a 2000 Calorie diet
Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender.
Drain, reserving leeks and liquid.
Arrange carrot in a vegetable steamer over boiling water.
Cover and steam 8 minutes; drain.
Plunge immediately into ice water; drain.
Combine leeks, carrot, and green beans in a large bowl; set aside.
Combine reserved liquid, vinegar, and remaining ingredients; stir well with a wire whisk.
Pour mixture over vegetables; toss gently.
Cover and chill thoroughly.