Tri-Colored Vegetable Salad with Mustard Vinaigrette

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“This looks very good--I'm always looking for new good salad recipes and this one comes from Kathleen Daeleman's show Cooking Thin. (Prep time includes sitting time).”
READY IN:
1hr 25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
  2. Taste and adjust seasonings with salt and pepper.
  3. For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
  4. Pour 1/3 of the dressing over each vegetable.
  5. Toss to combine.
  6. Season, to taste, with salt and pepper if needed.
  7. Let stand for at least 1 hour or up to 4 hours.
  8. Serve on platter in separate mounds.

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