nutritional information

Per Serving:

  • Calories: 67
  • Protein: 1 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 6 g
  • Cholesterol: 0 mg
  • Sodium: 22 mg
  • Fiber: 1 g
Vegan

Lemon-Tarragon Vegetable Salad

6 Servings

30 minutes or fewer

In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well. Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.
  • 2 Tbs. olive oil
  • ¼ cup fresh lemon juice
  • 2 tsp. Dijon mustard
  • 2 Tbs. minced fresh parsley
  • 1 tsp. minced fresh tarragon or
  • ¼ tsp. dried
  • ½ tsp. minced garlic
  • 1 medium red bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 medium tart apple, such as Granny Smith, peeled and diced
  • 1 medium carrot, peeled and shredded
  • 1 cup chopped green or red cabbage
  • Salt and freshly ground black pepper to taste
  1. In medium bowl, combine oil, lemon juice, mustard, parsley, tarragon and garlic. Add bell pepper, celery, apple, carrot and cabbage and toss well. Cover and let stand at room temperature at least 10 minutes for flavors to blend. Season with salt and pepper.
January 1998

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