This colourful chunky salad tastes best when made a day ahead to allow the flavours to really penetrate the vegetables.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Method
In large saucepan of boiling salted water, cover and cook carrots until tender-crisp, about 4 minutes. With slotted spoon, transfer to bowl of ice water; let cool completely. With slotted spoon, transfer to large shallow dish.Repeat with cauliflower, cooking for about 3 minutes. Repeat with green beans, cooking for about 3 minutes. Repeat with zucchini and red pepper, cooking for about 1 minute.
In bowl, combine garlic, shallot, lemon juice, mustard, thyme, salt, pepper and sugar; whisk in oil in slow steady stream until emulsified. Pour over vegetables; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.) To serve, let stand for about 1 hour or until at room temperature.
Nutritional facts Per serving: about
- Sodium 445 mg
- Protein 2 g
- Calories 122.0
- Total fat 10 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 6.0
- Folate 16.0
- Calcium 4.0
- Vitamin A 60.0
- Vitamin C 78.0
