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Summer Vegetable Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Summer Vegetable Salad Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 servings Servings
$ /Serving

Ingredients

  • 2 cups fresh green beans
  • 3 carrots, peeled and cut into 2" long sticks
  • 1 seedless cucumber, thinly sliced
  • 1 pint cherry tomatoes
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, pits removed
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons tarragon vinegar
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano

Preparation

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1" of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.

 

In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

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Preparation

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1" of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.

 

In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product