Lemon-tarragon vegetable salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| ¼ | cup | Fresh lemon juice |
| 2 | teaspoons | Dijon mustard |
| 2 | tablespoons | Minced fresh parsley |
| 1 | teaspoon | Minced fresh tarragon or 1/4 tsp. dried |
| ½ | teaspoon | Minced garlic |
| 1 | medium | Red bell pepper; chopped |
| 1 | Stalk celery; chopped | |
| 1 | medium | Tart apple |
| Such as Granny Smith; peeled and diced | ||
| 1 | medium | Carrot; peeled and shredded |
| 1 | cup | Chopped green or red cabbage |
| Salt and freshly ground black pepper; to taste | ||
Directions
6 SERVINGS VEGAN
In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well.
Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.
PER SERVING: 67 CAL.; 1G PROT.; 4G TOTAL FAT (0 SAT. FAT); 6G CARB.; 0 CHOL.; 22MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 34 Converted by MM_Buster v2.0l.