NEXT RECIPE >

Tarragon Vegetable Salad Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings

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

Nutritional Facts

108 calories: 1/2 cup, 7g fat (0g saturated fat), 0mg cholesterol, 54mg sodium, 10g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 0 starch, 0 vegetable 1 fat.

Directions

  1. 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.
Originally published as Tarragon Vegetable Salad in Taste of Home February/March 1998, p41


Reviews for Tarragon Vegetable Salad

AVERAGE RATING
(0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image