GARDENER'S SALAD
1 cup peeled julienned carrots
1 cup julienned green beans
1/2 cup frozen green peas
1 cup julienned green zucchini
1 cup julienned yellow zucchini
1/2 cup white onion, chopped
1/2 cup cored, julienned red bell pepper
FOR THE DRESSING:
2 tbsp chopped parsley
3/4 cup olive oil
2 tbsp white wine vinegar
1 lemon juice
salt and freshly ground pepper
1 lettuce cups (for serving)
In a large pot of simmering water, blanch the carrots, beans and peas for a few minutes and drain. Rinse in cold water to stop the cooking process and drain again.
In a large bowl, toss the blanched vegetables with the zucchini, onion and bell pepper.
Mix together the ingredients for the dressing add to the vegetables, and toss well. Refrigerate. Serve in lettuce cups.
Servings: 6
Source: Frugal Gourmet Whole Family Cookbook by Jeff Smith
1 cup peeled julienned carrots
1 cup julienned green beans
1/2 cup frozen green peas
1 cup julienned green zucchini
1 cup julienned yellow zucchini
1/2 cup white onion, chopped
1/2 cup cored, julienned red bell pepper
FOR THE DRESSING:
2 tbsp chopped parsley
3/4 cup olive oil
2 tbsp white wine vinegar
1 lemon juice
salt and freshly ground pepper
1 lettuce cups (for serving)
In a large pot of simmering water, blanch the carrots, beans and peas for a few minutes and drain. Rinse in cold water to stop the cooking process and drain again.
In a large bowl, toss the blanched vegetables with the zucchini, onion and bell pepper.
Mix together the ingredients for the dressing add to the vegetables, and toss well. Refrigerate. Serve in lettuce cups.
Servings: 6
Source: Frugal Gourmet Whole Family Cookbook by Jeff Smith
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