Fresh Vegetable Salad

Makes 12 to 16 servings


1 pound asparagus, cut into 1-inch pieces and blanched
1 (8-ounce) package French green beans, trimmed and blanched
2 cups broccoli florets, blanched
3 ears fresh corn, grilled and cut off cob
2 cups halved grape tomatoes
2 large carrots, coarsely shredded
1 (16-ounce) package frozen shelled sweet soybeans (edamame),
   thawed
1 (8-ounce) container sliced fresh mushrooms
1/2 cup chopped green onion
2/3 cup fresh lemon juice
1/2 cup finely grated Parmesan cheese
4 teaspoons Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-light olive oil

1. In a large bowl, combine asparagus, green beans, broccoli, corn, tomatoes, carrots, edamame, mushrooms, and green onion; set aside.
2. In the work bowl of a food processor or container of a blender, combine lemon juice, Parmesan cheese, mustard, garlic, salt, and pepper. With processor or blender running, slowly pour in oil until well combined. Pour dressing over salad, and toss gently to combine well. Cover, and refrigerate for 1 hour before serving.




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