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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.6 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 4.1 g

View full nutritional breakdown of Cheffrey's Yummy Veggie Vinaigrette Salad--Vegan calories by ingredient
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Cheffrey's Yummy Veggie Vinaigrette Salad--Vegan

Submitted by: JENNSWIMS
Cheffrey's Yummy Veggie Vinaigrette Salad--Vegan

Introduction

This is a great salad for picnics because there isn't any protein (mayo) to go bad like there is in most potato salads. It is light, flavorful, and you can substitute lots of different vegetables for the ones listed here. This is a great salad for picnics because there isn't any protein (mayo) to go bad like there is in most potato salads. It is light, flavorful, and you can substitute lots of different vegetables for the ones listed here.
Number of Servings: 12

Ingredients

    2 lbs Green Beans, ends cut off, snapped to bite size
    1 lb Asparagus, fresh
    1/4 Cup Olive Oil
    1/2 Cup Red Wine Vinegar
    Shallots, 3 large, sliced thinly
    Dill weed, fresh, .one container (appx 1/3 cup)
    1 pound small red potatoes
    Garlic, 5 cloves (remove)

Directions

Cut the fingerling potatoes into bite size pieces, steam until tender.

Cut asparagus so the spear plus about four inches of the tender part of the stalk remains. Steam until tender.

Cut the ends off of the green beans, cut into bite size pieces, steam until tender.

You can steam everything together, just remember that the potatoes will take far longer than the asparagus. You want the green veggies to have some snap left.

While veggies are steaming, thinly slice the shallots, finely chop the dill and put into large bowl, add vinegar, oil, garlic and any additional desired seasonings, toss.

When veggies are done steaming, run under cold water to chill, then add to large bowl. Toss, season to your liking. We like a dash of soy sauce, some season salt, minced garlic or whatever strikes our fancy.

Refrigerate for an hour or overnight, then serve.

Serving Size: 10 Servings of Approximately 1.5 Cups

Number of Servings: 12

Recipe submitted by SparkPeople user JENNSWIMS.






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