Warm Mixed Vegetable Salad

Author: Canadian Living

Dress up green beans for Easter with colourful peppers and a herby vinaigrette. Once the vegetables are prepared, it's only a quick toss in the pan to finish this salad.

  • Portion size 8 servings

Ingredients

  • 1 1/2 lb green bean trimmed
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons chopped fresh thyme
  • 3 cups sliced mushrooms (about 8 oz/250 g)
  • 1 sweet red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 2 tablespoons wine vinegar
  • 1/2 teaspoon each salt and pepper
  • 1 dash Worcestershire sauce
  • 1 dash hot pepper sauce
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped parsley

Method

In large pot of boiling water, cook beans until tender-crisp, about 7 minutes. Drain and chill under cold water. (Make ahead: Wrap in damp towel and place in plastic bag; refrigerate for up to 24 hours.)

Meanwhile, in large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; cook onion, garlic and thyme until softened, about 2 minutes. Add mushrooms and red and yellow peppers; cook until peppers are tender-crisp, about 5 minutes.

Add beans, remaining oil, vinegar, salt, pepper and Worcestershire and hot pepper sauces. Add basil and toss to combine.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 147 mg
  • Protein 2 g
  • Calories 91.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Total carbohydrate 10 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 92.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Warm Mixed Vegetable Salad

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