SUMMER VEGETABLE SALAD from Paula Deen

2 cups fresh green beans
3 carrots, peeled and cut into 2” long sticks
½ red onion (thinly sliced)
½ cup black olives, pits removed
1 seedless cucumber, thinly sliced
1 pint cherry tomatoes

For the marinade:
1/3 cup extra virgin olive oil
2 tablespoons tarragon vinegar
1 tablespoon Creole mustard
½ teaspoon Worcestershire sauce
1 garlic clove, minced
¼ teaspoon dried oregano

Directions

Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1” of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.

In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.

This entry was posted in cooking, eat, eating, eating habits, food, home cooking, paula deen, people, recipes, things and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to SUMMER VEGETABLE SALAD from Paula Deen

  1. Jenny says:

    This looks yummy and healthy, kinda weird coming from Paula Deen!

  2. Excellent post thanks for sharing. I love sharing delicious recipes. Food is something we all can enjoy. Take care.

    Delicious Cod Recipe

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s