Tri-Colored Vegetable Salad with Mustard Vinaigrette

Name: Tri-Colored Vegetable Salad with Mustard Vinaigrette
Prep time: 1 h 20 min
Cook time: 5 min
Total time: 1 h 25 min
Yield: 6-8 serving(s)
Ingredients: 1 clove garlic, minced; 1 shallot, minced; 1 tablespoon Dijon mustard; 4 tablespoons red wine vinegar; 3 tablespoons olive oil; coarse grained salt; cracked black pepper; 1 lb green beans, ends trimmed,blanched to al dente; 4 large carrots, peeled and shredded; 4 small beets, peeled and shredded

Submitted by spatchcock

"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)."

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Ready In:: 1hr 25mins
Ingredients:: 10
Serves:: 6-8

ingredients

Mustard Vinaigrette
1 clove garlic, minced
1 shallot, minced
1 tablespoon Dijon mustard
4 tablespoons red wine vinegar
3 tablespoons olive oil
coarse grained salt
cracked black pepper
Tri-Colored Vegetable Salad
1 lb green beans, ends trimmed,blanched to al dente
4 large carrots, peeled and shredded
4 small beets, peeled and shredded

directions

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