Woodruff County
Family and Consumer Science
AETN Recipes - Marinated Crisp Vegetable Salad
1 cup diagonally sliced carrots
1 cup broccoli florets
1 cup bite-size pieces cauliflower
1 red bell pepper, cut into 1-inch squares
1/3 cup tarragon vinegar or white wine vinegar
¼ cup extra virgin olive oil
1 tablespoon grainy or Dijon mustard
1/3 teaspoon freshly ground pepper
1. Bring a large pot of salted water to a boil. Blanch the vegetables by
dropping the carrots, broccoli and cauliflower into the water. Return to a
boil; cook 30 to 60 seconds. The vegetables should remain very crisp.
Drain and rinse under very cold running water or in a bowl of ice water.
Drain well and transfer to a large bowl. Add the red pepper.
2. In a small bowl, whisk together the vinegar, oil, mustard and pepper.
Toss the dressing with the vegetables. Cover and chill until serving time.
Serving Size: ½ cup
Servings: 3 cups (6 Servings)
Nutrition Facts per Serving:
Calories 85
Total Fat 7 grams
Cholesterol 0 milligrams
Saturated Fat 1 gram
Sodium 137 milligrams
Carbohydrates 6 grams
Dietary Fiber 2 grams
Protein 1 gram
Nikki Schaefer
Woodruff County
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