Spring vegetable salad

 
                           Spring Vegetable Salad
 
 Recipe By     : http://www.lhj.com
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Potatoes                         Salads & Salad Dressings
                 Ladies Home Journal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      quarts        water
    8      small         red potatoes -- halved
    2 1/4  teaspoons     salt -- divided
    3      tablespoons   extra-virgin olive oil
    1      teaspoon      minced garlic
    1      small   head  cauliflower -- cut into 1-inch
                         -- pieces
      1/2  pound         green beans -- trimmed
      1/4  pound         baby carrots -- peeled and trimmed
      1/2  pound         snow peas -- trimmed
      1/2  pound         asparagus -- trimmed and cut
                         -- into 1 1/2-inch pieces
    1      medium        yellow squash -- sliced 1/4 inch
                         -- thick
      1/4  cup           mayonnaise
    2      tablespoons   minced fresh dill
      1/4  teaspoon      freshly ground pepper
                         or
    1      tablespoon    minced fresh tarragon
      1/4  teaspoon      freshly ground pepper
    2      tablespoons   fresh lemon juice
 
 1.  Bring water, potatoes and 2 teaspoons salt to a boil in Dutch oven.  Reduce
  heat to low; cover and simmer 15 minutes until potatoes are just tender.
 
 2.  Meanwhile, combine oil and garlic in large bowl.  Transfer potatoes with sl
 otted spoon to colander; drain well.  (Reserve water in Dutch oven.) Toss potat
 oes with oil and garlic in bowl.
 
 3.  Return water to a boil.  Add cauliflower, green beans and carrots.  Cook, u
 ncovered 8 to 10 minutes, until vegetables are just tender.  Transfer vegetable
 s to colander with slotted spoon; rinse under cold water.  Drain and toss with 
 potatoes.
 
 4.  Return water to a boil.  Add snow peas, asparagus and squash.  Cook 5 minut
 es until just tender.  Drain and rinse under cold water.  Toss gently with othe
 r vegetables.
 
 5.  Combine mayonnaise, dill, pepper, and remaining 1/4 teaspoon salt in small 
 bowl; stir into vegetables, tossing to coat.  Cover and refrigerate until cold,
  2 hours.  Stir in lemon juice.  Makes 14 cups.
 
 The ideal vegetables for this salad are the thinnest, youngest, most tender you
  can find.
 
 Total prep time: 50 minutes plus chilling Degree of difficulty: easy Low-calori
 e
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
 
 Downloaded from Ladies Home Journal Web Pages at http://www.lhj.com
 
 
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