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Tarragon Vegetable Salad Recipe

You'll surely receive compliments when this pretty colorful salad appears on the table. The fresh-tasting tarragon dressing is just delicious.—Margaret Slocum, Ridgefield, Washington

This recipe is:

Quick

Diabetic Friendly

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Tarragon Vegetable Salad Recipe

Prep: 25 min. + chilling

Yield: 16 Servings

25 25

Ingredients

1 pound turnips, peeled and cut into 1/2-inch cubes
1 pound small red potatoes, cut into 1/2-inch cubes and cooked
1 pound fresh green beans, cut into 1-inch pieces and cooked
1 package (16 ounces) frozen peas and carrots, thawed
1/2 cup olive oil
3 tablespoons cider or white wine vinegar
1/4 cup sliced green onions
3 to 4 teaspoons minced fresh tarragon or 1-1/4 teaspoons dried tarragon
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon salt, optional
1/2 teaspoon pepper
Lettuce leaves and tomato wedges, optional

Directions

Cook the turnips in boiling water for 8-10 minutes or until tender; drain. Place in a large bowl; add potatoes, beans, peas and carrots. In a small bowl, whisk oil, vinegar, onions, tarragon, parsley, mustard, salt if desired and pepper; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour. If desired, serve on lettuce and top with a tomato wedge. Yield: 16 servings.

Nutritional Analysis: One 1/2-cup serving (calculated with cider vinegar and without salt, lettuce and tomato) equals 108 calories, 7 g fat (0 saturated fat), 0 cholesterol, 54 mg sodium, 10 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 starch, 1/2 vegetable.

Originally published as Tarragon Vegetable Salad in Taste of Home February/March 1998, p41