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Marinated Vegetable Salad with Toasted Walnut Vinaigrette

  • 12servings
  • 233calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) shallots , minced 1 tablespoon(s) Dijon mustard

  2. 1 tablespoon(s) sugar

  3. 1/4 cup(s) champagne vinegar

  4. 2 teaspoon(s) fresh thyme , chopped 1 teaspoon(s) kosher salt

  5. 1/2 teaspoon(s) freshly ground pepper

  6. 1/2 cup(s) walnut oil

  7. 1 1/2 cup(s) shelled walnuts

  8. 2 pound(s) green beans , trimmed 1 head(s) cauliflower , cut into small florets (4 cups) 2 cup(s) shredded carrots

  9. 1 large red bell pepper , seeded, cut into thin strips

  10. 1 large yellow bell pepper , seeded, cut into thin strips

  11. 1 red onion , halved, thinly sliced

  12. 1 head(s) (6-ounce) radicchio , coarsely shredded

Instructions Jump to Ingredients ↑

  1. Dressing: In small bowl, whisk all ingredients except oil until mixed. Gradually add oil, whisking until dressing is emulsified.

  2. Salad: Heat oven to 350 degrees F. Toast walnuts on a baking sheet 10 minutes or until fragrant; cool. In large pot of boiling, salted water, cook green beans and cauliflower together, 5 to 7 minutes, stirring once or twice, until crisp-tender. Drain in colander; rinse under cold running water until cool; drain again. Pat dry with paper towel; transfer to a bowl.

  3. Add remaining salad ingredients and toasted walnuts. Re-whisk dressing and pour over salad; toss gently to coat. Transfer to a salad bowl. Serve at room temperature

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