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Gallery Marinated Vegetable Salad Credit: Kate Sears Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 cup green beans, stems removed, halved crosswise 1 carrot, cut into strips 1 cup peas 1 cup corn kernels 3 tablespoons olive oil 1 small red onion, diced 2 yellow squashes, cut into strips 1/4 cup red-wine vinegar 1 teaspoon Dijon mustard 1 cup grape tomatoes, halved 1/2 cup feta cheese, crumbled 1/4 cup salted almonds, chopped
Cook’s Notes We recommend taking advantage of fresh peas and corn, since they’re both in season. In a pinch, you can always substitute frozen; just thaw and dry before using.
Gallery Marinated Vegetable Salad Credit: Kate Sears
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Marinated Vegetable Salad Credit: Kate Sears
Marinated Vegetable Salad
Credit: Kate Sears
Marinated Vegetable Salad
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 1 cup green beans, stems removed, halved crosswise 1 carrot, cut into strips 1 cup peas 1 cup corn kernels 3 tablespoons olive oil 1 small red onion, diced 2 yellow squashes, cut into strips 1/4 cup red-wine vinegar 1 teaspoon Dijon mustard 1 cup grape tomatoes, halved 1/2 cup feta cheese, crumbled 1/4 cup salted almonds, chopped
Directions
In a medium pot of boiling salted water, cook green beans and carrot until crisp-tender, 1 to 2 minutes. Add peas and corn during the last minute of cooking. Drain. Run under cold water; drain, dry well, and put in a bowl.
In a large skillet, heat 1 tablespoon oil over medium. Add onion; cook until soft, 5 to 7 minutes. Add squashes; cook until crisp-tender, about 3 minutes. Place in bowl with drained veggies; add rest of oil, vinegar, mustard, and tomatoes. Add salt and pepper; toss. Top with feta and almonds.
Cook’s Notes We recommend taking advantage of fresh peas and corn, since they’re both in season. In a pinch, you can always substitute frozen; just thaw and dry before using.
Cook’s Notes
We recommend taking advantage of fresh peas and corn, since they’re both in season. In a pinch, you can always substitute frozen; just thaw and dry before using.
Reviews
Add Rating & Review
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All Reviews for Marinated Vegetable Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marinated Vegetable Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
