Warm Mixed Vegetable Salad
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 91 |
| pro | 2 g |
| total fat | 5 g |
| sat.fat | 1 g |
| carb | 10 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 147 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 14 |
| vit C | 92 |
| folate | 16 |
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.
Ingredients
- 1-1/2 lb green beans, trimmed
- 3 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp chopped fresh thyme
- 3 cups sliced mushrooms, (about 8 oz/250 g)
- 1 sweet red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 2 tbsp wine vinegar
- 1/2 tsp each salt and pepper
- 1 Dash Worcestershire sauce
- 1 Dash hot pepper sauce
- 1/4 cup chopped fresh basil or parsley
Preparation
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.
- Keywords : Salad; Easter; Green beans; Boil/Simmer; Skillet; Mushrooms; Red pepper; Yellow Peppers;
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