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.
Find this recipe and more in the second edition our best-selling cookbook, The Mediterranean Diabetes Cookbook. To order directly from the American Diabetes Association, click here.
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- Prep time
- 5 min
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- Cook time
- 10 min
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- Servings
- 6 Servings
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- Serving size
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1/2 cup
Ingredients
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cleaned and chopped romaine lettuce
- 2 cup
- 2 cup
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trimmed green beans
- 1 cup
- 1 cup
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trimmed asparagus
- 1 cup
- 1 cup
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frozen peas (thawed and drained)
- 1 cup
- 1 cup
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sugar snap peas (trimmed)
- 1 cup
- 1 cup
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balsamic vinegar
- 1/4 cup
- 1/4 cup
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Dijon Mustard
- 1 tsp
- 1 tsp
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olive oil
- 1/4 cup
- 1/4 cup
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salt
- 1/4 tsp
- 1/4 tsp
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black pepper
- to taste
- to taste
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cherry tomatoes (quartered)
- 1/2 cup
- 1/2 cup
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pitted and chopped Nicoise olives
- 1 tbsp
- 1 tbsp
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sugar (optional)
- 1/2 tsp
- 1/2 tsp
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Directions
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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.