Spring Vegetable Salad
Recipe Ingredients:
| 8 | oz | green beans, trimmed & halved |
| 8 | oz | yellow wax beans, trimmed & halved |
| 1 | lbs | thin asparagus, tough ends snapped off, spears cut 2-in. lengths |
| 8 | oz | sugar snap peas, ends trimmed |
| 2 | bunch | french breakfast radishes (about 16), thinly sliced lengthwise |
| 1 | large | yellow bell pepper, cut into thin 2-in. strips |
| 1/2 | red onion, cut into thin strips | |
| Dressing Ingredients: | ||
| 1 | small | shallot, minced |
| 1/4 | cup | olive oil |
| 3 | Tbsp | seasoned rice vinegar |
| 2 | tsp | grated lemon zest |
| 1 1/2 | tsp | kosher salt |
| freshly ground pepper, to taste |
Recipe Instructions:
| 1. | Bring a large pot of lightly salted water to a boil. Add beans; cook 5 minutes, or until just crisp-tender. Remove with a slotted spoon or skimmer to a colander; cool under cold water and drain. Place in a large bowl. Repeat with asparagus 4 minutes, and the snap peas 2 minutes. Add to green beans with radishes, bell pepper, and red onion. |
| 2. | Whisk dressing ingredients in serving bowl; add vegetables and toss. Yield: 8 servings. (Plan Ahead: You can cook vegetables and refrigerate, covered with damp paper towels, up to 1 day ahead. Toss with dressing just before serving.) |
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