Tuscan Spring Salad
Recipe: #18909
May 09, 2015
Categories: Salads, Potato Salad, Vegetable Salad, Asparagus, Carrot, Potatoes, Picnic, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"A nice springtime salad. Great for picnics. Cook time includes chilling time. Rosemary may be used instead of basil. Use only fresh herbs, not dried."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (734.8 g)
- Calories 703.4
- Total Fat - 41.5 g
- Saturated Fat - 5.8 g
- Cholesterol - 0 mg
- Sodium - 159.9 mg
- Total Carbohydrate - 76.9 g
- Dietary Fiber - 15.3 g
- Sugars - 16.7 g
- Protein - 10.6 g
- Calcium - 153.2 mg
- Iron - 5.8 mg
- Vitamin C - 56 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Bring a large pot of lightly salted water to a boil and add potatoes. Cook about 15 minutes or until just tender. Drain and set aside.
Step 2
Steam asparagus for 1-2 minutes and place in colander. Run cold water over them to quit cooking.
Step 3
Steam carrots for 5 minutes and run under cold water.
Step 4
Slice potatoes 11/2 inch thick. Place all vegies in a bowl and chill while preparing the dressing.
Step 5
In a blender add oil, vinegar, sugar, parsley, basil and garlic. Blend until smooth. Season to taste
Step 6
Drizzle dressing on vegies and toss in diced shallot.
Step 7
Cover and chill for 2 hours.
Step 8
Seve as is or place romaine leaves on plates and top with salad.
Tips
No special items needed.
3 Reviews
You'll Also Love
