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Summer Vegetable Salad Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
Servings
$ /Serving
Print
Easy Level
15 MIN 10 Prep + 5 Cook
4 Servings
$ /Serving

Summer Vegetable Salad Recipe by Paula Deen

Easy Level
15 MIN 10 Prep + 5 Cook
4 Servings
$ /Serving

Ingredients

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