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.

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