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Category: Salad
Yield/Servings:4
Prep Time: Cook Time: Total Time:
3 tablespoons red-wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper, to taste
⅓ cup olive oil
6 small Yukon Gold or fingerling potatoes, quartered
¾ pound green beans, cut diagonally into thirds
2 ears fresh corn, kernels removed from the cobs (see this page)
2 medium tomatoes, cored and cut into wedges
¼ small red onion, cut into very thin strips
⅓ cup thinly sliced fresh basil
1. In a bowl, whisk the vinegar, sugar, mustard, salt, and pepper. Gradually whisk in the olive oil.
2....
see full recipe at: bostonglobe.com
Recipe Source: bostonglobe.com
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Summer Vegetable Salad
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A variety of shapes and colors adds to the appeal of this salad. If you shop at a farmers’ market, buy whatever vegetables are at their peak. The salad is just as good with almost any fresh produce.
Category: Salad
Yield/Servings:
Prep Time: Cook Time: Total Time:
3 tablespoons red-wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Salt and pepper, to taste
⅓ cup olive oil
6 small Yukon Gold or fingerling potatoes, quartered
¾ pound green beans, cut diagonally into thirds
2 ears fresh corn, kernels removed from the cobs (see this page)
2 medium tomatoes, cored and cut into wedges
¼ small red onion, cut into very thin strips
⅓ cup thinly sliced fresh basil
1. In a bowl, whisk the vinegar, sugar, mustard, salt, and pepper. Gradually whisk in the olive oil.
2....
see full recipe at: bostonglobe.com
Recipe Source: bostonglobe.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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