MARINATED VEGETABLE SALAD

Marinated Vegetable Salad image

This colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the dish.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 300 g, Fat 19 g, Fiber 7 g, Protein 10 g

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