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GARDEN SALAD

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With its bright array of colors, this Garden salad is both satisfying and delicious during winter months. Serve the salad right away to ensure that all the ingredients remains crisp and bright.

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GARDEN SALAD INGREDIENTS 

Green beans

Turnips

Carrots

Cannellini beans 

Zucchini

HOW TO MAKE GARDEN SALAD 

  1. Cook cannellini beans. Set aside.
  2. Cut zucchini into stripes and salt slightly.
  3. Blanch green beans in a pot of salted boiling water for 10 minutes. Drain and cool under cold water. 
  4. Blanch carrots and turnip sticks for 5 minutes. Rinse under cold water and dry. 
  5. Slice the leek. 
  6. Peel and seed tomatoes. Cut into strips.
  7. Drain zucchini, rinse and pat dry. 
  8. In a large mixing bowl, add all the ingredients. 
  9. Prepare salad dressing: mix vinegar, vegan sour cream, hazelnut oil, salt and pepper. Add chopped greens (parsley, tarragon and chives).
  10. Add the dressing and toss well.

I hope you will love these Garden salad recipe because it’s: 

made of whole ingredients 

quick 

easy to make 

and delicious! 

Other recipe to try: 

Farro salad with tomatoes and basil 

Bread salad 

Edamame salad 

Cucumber salad 

garden salad
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Garden salad

With its bright array of colors, this Garden salad is both satisfying and delicious during winter months. Serve the salad right away to ensure that all the ingredients remains crisp and bright. 
Course Appetizer
Cuisine French
Keyword garden salad
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 162kcal
Author Plant-basedRecipes

Ingredients

  • 1 lb green beans
  • 1 zucchini
  • 1/2 cup cannellini beans
  • 1 turnip
  • 1 medium carrot
  • 1 leek
  • 2 medium tomatoes

Dressing

  • 3 tbsp vegan sour cream
  • 2 tbsp wine vinegar
  • 1 tbsp hazelnut oil
  • tarragon, parsley and chives
  • salt and pepper
US Customary - Metric

Instructions

  • Cook cannelloni beans. Set aside. 
  • Cut zucchini into stripes and salt slightly.
  • Blanch green beans in a pot of salted boiling water for 10 minutes. Drain and cool under cold water.
  • Blanch carrots and turnip sticks for 5 minutes. Rinse under cold water and dry. 
  • Slice the leek. 
  • Peel and seed tomatoes. Cut into strips.
  • Drain zucchini, rinse and pat dry. In a large mixing bowl, add all the ingredients. 
  • Prepare salad dressing: mix vinegar, vegan sour cream, hazelnut oil, salt and pepper. Add chopped greens (parsley, tarragon and chives)
  • Add the dressing and toss well.

Nutrition

Calories: 162kcal | Carbohydrates: 25g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 154mg | Potassium: 663mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4311IU | Vitamin C: 41mg | Calcium: 97mg | Iron: 3mg

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