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Spring Vegetable Salad with Tomato Vinaigrette
5 min prep time
10 min cook time
6servings
Recipe by
Amy Riolo
Source
The Mediterranean Diabetes Cookbook
Photo by
Photography by Eric Hinders, Food Styling by Skyler Myers, Art Direction by Haleigh Eason
How to Make Spring Vegetable Salad with Tomato Vinaigrette
This quick salad is a tasty and convenient way to incorporate more vegetables into your diet. It tastes best at room temperature, making it perfect for buffets and picnics.
5 min prep time
10 min cook time
6servings
1/2 cup
Print Recipe >
Step-By-Step Instructions:
-
Preheat the oven to 500°F.
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Place the green beans, asparagus, peas, and snap peas in a medium saucepan. Cover with water. Bring to a boil over high heat, then reduce the heat to low. Simmer for 5 to 10 minutes, until tender. Drain the vegetables and immediately submerge them in a bowl of ice water.
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Pour the balsamic vinegar into a small bowl. Whisk in the mustard until well incorporated, then whisk in the olive oil until smooth. Season with the salt and pepper, to taste.
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Place the cherry tomatoes in a single layer on a baking sheet. Roast for 5 minutes or until charred and soft.
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Stir the tomatoes and olives into the vinaigrette.
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Drain the vegetables well, then place them in the serving bowl with the lettuce. Toss with the vinaigrette and serve.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 150
- % Daily value*
-
Total Fat
10g
13%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 210mg 9%
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Total Carbohydrate
13g
5%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 3g
- Potassium 280mg 6%
Ingredients
romaine lettuce (cleaned and chopped)
2 cup
fresh green beans (trimmed)
1 cup
asparagus (trimmed)
1 cup
frozen peas (thawed and drained)
1 cup
sugar snap peas (trimmed)
1 cup
balsamic vinegar
1/4 cup
Dijon Mustard
1 tsp
olive oil
1/4 cup
salt
1/4 tsp
black pepper
to taste
cherry tomatoes (quartered)
1/2 cup
nicoise olives (pitted and chopped)
1 tbsp
sugar (optional)
1/2 tsp
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