CHOPPED VEGETABLE SALAD and VINAIGRETTE DRESSING

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  • Ready in: 30 minutes
  • Serves: 4
  • Complexity: easy
  • Origin: Salads
 CHOPPED VEGETABLE SALAD and VINAIGRETTE DRESSING

Ingredients

  • 1/4 lb. green beans
  • 1/2 cup white mushrooms, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 carrot, peeled and diced
  • 2 ears white corn
  • 2 roma tomatoes, diced
  • 4 oz. parmesan cheese, cut into chunks
  • 1 bunch arugula, chopped
  • 2 cups mixed greens, chopped
  • Vinaigrette Dressing (recipe follows)
  • Fro the Dressing
  • 2 Tbs. balsamic vinegar
  • 2 Tbs. raspberry vinegar
  • 2 Tbs. rice vinegar
  • 1 Tbs. Dijon mustard
  • 1/2 cup olive oil

Directions

  1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Plunge the green beans into the boiling water for 2 minutes then remove from the pot and place in ice water immediately (this stops the cooking process). When cool, place on paper towels to dry. Boil the corn for 2 minutes also, then remove, shock in ice water and drain well. Cut the green beans into small pieces. Cut the corn off the cob. Combine all the salad ingredients in a large salad bowl and toss well.
  2. FOR THE DRESSING: In a small mixing bowl, whisk together all of the ingredients.
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