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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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You'll surely receive compliments when this pretty colorful salad appears on the table. The fresh-tasting tarragon dressing is just delicious.Margaret Slocum, Ridgefield, Washington Ingredients:
1 pound turnips, peeled and cut into 1/2-inch cubes |
1 pound small red potatoes, cut into 1/2-inch cubes and cooked |
1 pound fresh green beans, cut into 1-inch pieces and cooked |
1 package (16 ounces) frozen peas and carrots, thawed |
1/2 cup olive oil |
3 tablespoons cider or white wine vinegar |
1/4 cup sliced green onions |
3 to 4 teaspoons minced fresh tarragon or 1-1/4 teaspoons dried tarragon |
1 tablespoon minced fresh parsley |
2 teaspoons dijon mustard |
1 teaspoon salt, optional |
1/2 teaspoon pepper |
lettuce leaves and tomato wedges, optional |
Directions:
1. Cook the turnips in boiling water for 8-10 minutes or until tender; drain. Place in a large bowl; add potatoes, beans, peas and carrots. In a small bowl, whisk oil, vinegar, onions, tarragon, parsley, mustard, salt if desired and pepper; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour. If desired, serve on lettuce and top with a tomato wedge. Yield: 16 servings.
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