Cheffrey's Yummy Veggie Vinaigrette Salad--Vegan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 lbs Green Beans, ends cut off, snapped to bite size1 lb Asparagus, fresh1/4 Cup Olive Oil 1/2 Cup Red Wine VinegarShallots, 3 large, sliced thinlyDill weed, fresh, .one container (appx 1/3 cup)1 pound small red potatoesGarlic, 5 cloves (remove)
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.
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.
Nutritional Info 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
Member Reviews