TARRAGON VEGETABLE SALAD

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Tarragon Vegetable Salad image

You'll surely receive compliments when this pretty colorful salad appears on the table. The fresh-tasting tarragon dressing is just delicious.-Margaret Slocum, Ridgefield, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings.

Number Of Ingredients 13

1 pound turnips, peeled and cut into 1/2-inch cubes
1 pound small red potatoes, cut into 1/2-inch cubes and cooked
1 pound fresh green beans, cut into 1-inch pieces and cooked
1 package (16 ounces) frozen peas and carrots, thawed
1/2 cup olive oil
3 tablespoons cider or white wine vinegar
1/4 cup sliced green onions
3 to 4 teaspoons minced fresh tarragon or 1-1/4 teaspoons dried tarragon
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1 teaspoon salt, optional
1/2 teaspoon pepper
Lettuce leaves and tomato wedges, optional

Steps:

  • Cook the turnips in boiling water for 8-10 minutes or until tender; drain. Place in a large bowl; add potatoes, beans, peas and carrots. In a small bowl, whisk oil, vinegar, onions, tarragon, parsley, mustard, salt if desired and pepper; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour. If desired, serve on lettuce and top with a tomato wedge.

Nutrition Facts :

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