Mixed Vegetable Salad (Ensalada Mixta)

Mixed Vegetable Salad (Ensalada Mixta)
Mixed Vegetable Salad (Ensalada Mixta)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4-6

    small new potatoes

  • 2

    carrots, peeled and cut into bite-size pieces

  • 1/4

    of a cauliflower, cut into florets

  • 1/4

    lb (110 g) green beans (haricots), trimmed and cut into 1-inch (2 cm) pieces

  • 1/2

    cup (125 ml) basic vinaigrette sauce (see below)

  • Lettuce leaves for garnish

  • Basic Vinaigrette Sauce

  • 1

    Tbs (15 ml) finely chopped shallot or onion

  • 1

    tsp (5 ml) Dijon-style mustard

  • 1/4

    cup (60 ml) red wine vinegar

  • Salt and freshly ground pepper to taste

  • 3/4

    cup (180 ml) extra-virgin olive oil

Directions

Bring a large pot of salted water to a boil and cook each vegetable separately until tender but still firm. Remove them from the water with a slotted spoon (so the water can be reused for the next vegetable) and run cold water over them in a colander. Peel the potatoes if desired and cut them into bite-size pieces. Combine all the vegetables in a bowl and toss them with the vinaigrette. Refrigerate until well chilled, at least 1 hour. Serve chilled or at room temperature. Serves 4 to 6. Basic Vinaigrette Sauce Combine the shallot, mustard, vinegar, salt, and pepper in a small mixing bowl and whisk until thoroughly combined. Add the oil in a thin stream, whisking constantly. If the sauce separates before being used it me be recombined by whisking vigorously for a few seconds. Makes 1 cup (250 ml).

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