Introducing the delectable “Vegetable Salad” recipe, perfect for those weeknight gatherings or whenever you crave a refreshing dish that’s both easy to prepare and bursting with flavors! 🥗✨
Vegetable Salad
Prep Time: 3 hours
Total Time: 3 hours
Yield: 14 Cups
Ingredients:
- 3 cups water
- 8 teaspoons salt, divided
- 2 1/4 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 head cauliflower, cut into florets
- 1 cup green beans, trimmed
- 1 cup snow peas
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup squash, diced
- 1 cup carrots, sliced
- 1/2 cup mayonnaise
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh tarragon, chopped
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons fresh lemon juice
Instructions:
-
Boil Potatoes: In a Dutch oven, bring water, potatoes, and 2 teaspoons of salt to a boil.
-
Simmer Potatoes: Reduce the heat to low, cover, and simmer for about 15 minutes until the potatoes are just tender.
-
Prepare Garlic Oil: While the potatoes are cooking, combine the olive oil and minced garlic in a large bowl.
-
Drain Potatoes: Using a slotted spoon, transfer the cooked potatoes to a colander to drain. Reserve the water in the Dutch oven.
-
Coat Potatoes: Toss the drained potatoes with the garlic oil mixture in the bowl.
-
Cook Vegetables: Return the reserved water to a boil. Add cauliflower, green beans, and carrots, and cook uncovered for 8-10 minutes until the vegetables are just tender.
-
Drain and Rinse: Using a slotted spoon, transfer the cooked vegetables to the colander. Rinse them under cold water, then drain well. Toss them with the coated potatoes.
-
Cook Remaining Vegetables: Return the water to a boil once again. Add snow peas, asparagus, and squash, and cook for 5 minutes until they are just tender.
-
Rinse and Combine: Drain the cooked vegetables and rinse them under cold water. Gently toss them with the other vegetables in the bowl.
-
Prepare Dressing: In a small bowl, combine mayonnaise, chopped dill, chopped tarragon, freshly ground pepper, and the remaining 1/4 teaspoon of salt.
-
Mix Dressing: Stir the dressing into the mixed vegetables, ensuring they are evenly coated.
-
Chill: Cover the salad and refrigerate it until cold, approximately 2 hours, allowing the flavors to meld together beautifully.
-
Add Lemon Juice: Just before serving, stir in the fresh lemon juice to give the salad a delightful citrusy zing.
Nutritional Information (per serving):
- Calories: 125.6
- Fat: 3.3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 421.4mg
- Carbohydrates: 21.9g
- Fiber: 4.1g
- Sugar: 4.2g
- Protein: 4g
This Vegetable Salad recipe yields a generous 14 cups, making it perfect for sharing with family and friends. Packed with vibrant colors, crisp textures, and a harmonious blend of flavors, it’s sure to become a favorite go-to dish for any occasion. Enjoy the freshness and goodness of this delightful salad! 🌿🥕🥦
