Sure thing! Here’s a delicious recipe for Tri-Colored Vegetable Salad with Mustard Vinaigrette, perfect for those looking for a refreshing and healthy addition to their meal repertoire. Inspired by Kathleen Daeleman’s show Cooking Thin, this salad combines vibrant vegetables with a zesty mustard vinaigrette, creating a dish that’s both flavorful and nutritious. With its vibrant colors and bold flavors, it’s sure to be a hit at any potluck or gathering, and it’s easy enough to whip up on a busy weeknight. Plus, it’s low in protein and cholesterol, making it a guilt-free option for those watching their intake. Let’s dive into the recipe!
Tri-Colored Vegetable Salad with Mustard Vinaigrette
Cook Time: 5 minutes
Prep Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 4
Ingredients:
- 1 clove garlic
- 1 shallot
- 1 tablespoon Dijon mustard
- 4 tablespoons red wine vinegar
- 3 tablespoons olive oil
- Salt, to taste
- Cracked black pepper, to taste
- 1 cup green beans
- 4 carrots
- 4 beets
Instructions:
-
Mustard Vinaigrette:
- In a small bowl, whisk together the minced garlic, finely chopped shallot, Dijon mustard, red wine vinegar, and olive oil until well combined.
- Taste the vinaigrette and adjust the seasonings with salt and cracked black pepper according to your preference.
-
Tri-Colored Vegetable Salad:
- Prepare the vegetables by trimming and cutting them into bite-sized pieces.
- Divide the green beans, carrots, and beets into three separate small bowls.
- Pour one-third of the prepared mustard vinaigrette over each bowl of vegetables, ensuring they are evenly coated.
- Toss the vegetables gently to combine, ensuring each piece is coated with the vinaigrette.
- Season the salad with additional salt and cracked black pepper if needed, according to your taste preferences.
-
Marinating:
- Allow the dressed vegetables to marinate for at least 1 hour at room temperature, or refrigerate for up to 4 hours to allow the flavors to meld together.
-
Serving:
- When ready to serve, arrange the marinated vegetables on a platter, placing each variety in separate mounds to showcase their vibrant colors.
- Drizzle any remaining vinaigrette from the bowls over the vegetables for extra flavor.
- Serve the Tri-Colored Vegetable Salad immediately as a refreshing side dish or as part of a larger meal.
Nutritional Information (Per Serving):
- Calories: 124.2
- Fat: 7.2g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 93.1mg
- Carbohydrates: 14.1g
- Fiber: 4.1g
- Sugar: 7.4g
- Protein: 2.6g
Recipe Notes:
- Make-Ahead: This Tri-Colored Vegetable Salad can be prepared up to 4 hours in advance, making it ideal for meal prep or entertaining.
- Variations: Feel free to customize the salad by adding your favorite vegetables or substituting with seasonal produce for a fresh twist.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the colors of the beets may bleed slightly over time.
- Presentation: Arrange the vegetables on a bed of mixed greens for an elegant presentation, or serve alongside grilled meats or fish for a complete meal.
- Health Benefits: Packed with vitamins, minerals, and antioxidants, this salad is not only delicious but also nutritious, making it a great addition to any balanced diet.
Whether you’re looking for a light and refreshing salad for a spring or summer gathering, or simply want to add more vegetables to your diet, this Tri-Colored Vegetable Salad with Mustard Vinaigrette is sure to impress. With its vibrant colors, bold flavors, and easy preparation, it’s a recipe you’ll want to make again and again. Enjoy! 🥗
