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.
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
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: 162kcalCarbohydrates: 25gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 154mgPotassium: 663mgFiber: 7gSugar: 10gVitamin A: 4311IUVitamin C: 41mgCalcium: 97mgIron: 3mg
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