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
Total TimePrep: 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.
Nutrition Facts1/2 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.
Originally published as Tarragon Vegetable Salad in Taste of Home February/March 1998
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