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ShareSpring Vegetable Salad
Yield: 14 cups
- 3 quarts water
- 8 small red potatoes (1-1/4 lbs.), halved
- 2 1/4 teaspoons salt, divided
- 1 teaspoon minced garlic
- 1 small head cauliflower, cut into 1-inch pieces
- 1/2 pound green beans, trimmed
- 1/4 pound baby carrots, peeled and trimmed
- 1/2 pound snow peas, trimmed
- 1/2 pound asparagus, trimmed and cut into 1-1/2-inch pieces
- 1 medium yellow squash, sliced 1/4 inch thick
- 1/4 cup mayonnaise
- 2 tablespoons minced fresh dill or 1 tablespoon minced fresh tarragon
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
Directions
1. Bring water, potatoes and 2 teaspoons of the salt to a boil in Dutch oven. Reduce heat to low; cover and simmer 15 minutes or until potatoes are just tender.
2. Meanwhile, combine oil and garlic in large bowl. Transfer potatoes with slotted spoon to colander; drain well. (Reserve water in Dutch oven.) Toss potatoes with oil and garlic in bowl.
3. Return water to a boil. Add cauliflower, green beans and carrots. Cook, uncovered 8 to 10 minutes or until vegetables are just tender. Transfer vegetables to colander with slotted spoon; rinse under cold water. Drain and toss with potatoes.
4. Return water to a boil. Add snow peas, asparagus and squash. Cook 5 minutes until just tender. Drain and rinse under cold water. Toss gently with other vegetables.
5. Combine mayonnaise, dill, pepper, and remaining 1/4 teaspoon salt in small bowl; stir into vegetables, tossing to coat. Cover and refrigerate until cold, 2 hours. Stir in lemon juice. Makes 14 cups.
Nutrition Facts
- Calories(kcal)110,
- Protein(gm)2,
- Carbohydrate(gm)13,
- Fat, total(gm)6,
- Cholesterol(mg)2,
- Sodium(mg)228,
- Percent Daily Values are based on a 2,000 calorie diet
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