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Winter Vegetable Salad Recipe
|Broccoli||3 1⁄2 Pound, trimmed and separated into small florets (1 Large Bunch)|
|Cauliflower head||3 1⁄2 Pound, trimmed and separated into small florets (1 Large)|
|Carrots||3 Medium, peeled and sliced into 0.25 inch rounds|
|Frozen sweet peas||10 Ounce (Green)|
|Dijon style mustard||3⁄4 Cup (12 tbs) (Prepared)|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs) (Homemade)|
|Celery seeds||2 Teaspoon|
|Dried tarragon||2 Tablespoon, crumbled|
|Finely chopped fresh italian flat leaf parsley||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3248 Calories from Fat 1583
% Daily Value*
Total Fat 196 g301.4%
Saturated Fat 33.6 g167.9%
Trans Fat 0 g
Cholesterol 207.6 mg
Sodium 6041.6 mg251.7%
Total Carbohydrates 274 g91.2%
Dietary Fiber 103.5 g414.1%
Sugars 94.3 g
Protein 106 g211.8%
Vitamin A 1025.8% Vitamin C 3788.2%
Calcium 197.2% Iron 222.7%
*Based on a 2000 Calorie diet
Drop broccoli into boiling water, let water return to the boil, and cook for 1 minute.
Lift from water with a slotted spoon or skimmer and drop immediately into a bowl of ice water.
Keep kettle over heat.
Drop cauliflower into boiling water, let water return to boil, and cook for 2 minutes.
Transfer to a bowl of ice water.
Repeat the blanching process with the carrots and the peas in turn, using same pot of water, boiling each 1 minute.
Drain all vegetables thoroughly, making sure they are dry, and toss together in a large mixing bowl.
Whisk remaining ingredients together in another bowl and pour over vegetables.
Toss together gently but thoroughly, cover, and chill until serving time.