Tarragon Vegetable Salad Recipe

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Tarragon Vegetable Salad Recipe

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MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

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

  • 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 or vegetable 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
  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

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