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Salads: Spring Vegetable Salad - Home-Recipes.com
 
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Spring Vegetable Salad

Recipe Ingredients:

8ozgreen beans, trimmed & halved
8ozyellow wax beans, trimmed & halved
1lbsthin asparagus, tough ends snapped off, spears cut 2-in. lengths
8ozsugar snap peas, ends trimmed
2bunchfrench breakfast radishes (about 16), thinly sliced lengthwise
1largeyellow bell pepper, cut into thin 2-in. strips
1/2red onion, cut into thin strips
Dressing Ingredients:
1smallshallot, minced
1/4cupolive oil
3Tbspseasoned rice vinegar
2tspgrated lemon zest
1 1/2tspkosher salt
freshly ground pepper, to taste


Recipe Instructions:

1.   Bring a large pot of lightly salted water to a boil. Add beans; cook 5 minutes, or until just crisp-tender. Remove with a slotted spoon or skimmer to a colander; cool under cold water and drain. Place in a large bowl. Repeat with asparagus 4 minutes, and the snap peas 2 minutes. Add to green beans with radishes, bell pepper, and red onion.
2.   Whisk dressing ingredients in serving bowl; add vegetables and toss.

Yield: 8 servings.

(Plan Ahead: You can cook vegetables and refrigerate, covered with damp paper towels, up to 1 day ahead. Toss with dressing just before serving.)
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