A colourful and crisp salad idea, this salad recipe is best made ahead of time for flavours to blend.
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1 cup sliced green beans 2 inch lengths
1 cup julienne strips of carrot 2 inch lengths
1 cup julienne strips of zucchini 2 inch lengths
1/2 cup snap peas
1/2 cup mushrooms
Salt and pepper to taste
Lettuce leaves(or a mix of spring greens), torn in bite sized pieces
2 Tbsp olive oil
1/4 cup lemon juice
2 Tbsp chopped fresh parsley
2 Tbsp chopped chives
1 clove garlic, minced
Blanche the green beans, carrots and snap peas in boiling water for one minute. Immediately drain and plunge into cold water. Drain when cool and dry well. Combine green beans, carrot, zucchini, snap peas and mushrooms.
Combine vinaigrette ingredients in a small bowl and mix well. Pour over vegetables, toss well and place on top of lettuce leaves. Season with salt and pepper. Cover and refrigerate until serving time.
Enjoy! I used a mix of spring greens(baby lettuces, baby kale, arugula, baby chard, baby spinach, radicchio) that came in a salad kit from the grocery store.
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