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Tarragon Vegetable Salad

 Tarragon Vegetable Salad
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
16 ServingsPrep: 25 min. + chilling


  • 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


  • 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 Facts: One 1/2-cup serving (calculated with cider vinegar and without salt, lettuce and tomato) equals 108 calories, 7 g fat (0 saturated fat),

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Tarragon Vegetable Salad (continued)

Nutritional Facts: 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.