Menu Enter a recipe name, ingredient, keyword...

Summery Salad


Google Ads
Rate this recipe 0/5 (0 Votes)
Summery Salad 0 Picture


  • 2 small garlic cloves
  • 1/2 teaspoon coarse salt
  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 1/2 teaspoon sugar
  • Coarsely-ground black pepper to taste
  • 1/2 cup extra-virgin olive oil
  • SALAD:
  • 1 pound tender green beans ends trimmed, blanched
  • 1 pound tender wax beans ends trimmed, blanched
  • 1/2 pound sugar snap peas strings removed, blanched
  • 6 large ripe tomatoes halved lengthwise, then cut into very thin wedges
  • 2 large shallots slivered
  • 1 1/2 cups whole fresh basil leaves rinsed, patted
  • dry and slivered
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 12


Step 1

Prepare the vinaigrette: Mince the garlic with the salt and place it in a small bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle in the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and basil in a large bowl. Season with salt and pepper; toss well. Just before serving, combine with the vinaigrette. Serve at room temperature.

This recipe yields 12 servings.

Per serving: 150 calories, 14g carbohydrate, 3g protein, 9g fat, no cholesterol.

Review this recipe