This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Veggies in Vinaigrette

By: Wendy Oler

"'This garden-fresh veggie side dish is so good, even people who don't like turnips ask for the recipe,' says Wendy Oler of Winnipeg, Manitoba. Try substituting a different flavored vinegar to put a personal touch on this colorful crowd-pleaser."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup broccoli florets
1 cup thinly sliced carrots
1 cup cauliflowerets
1 small turnip, peeled and cut into 2 inch julienne strips
1 small onion, halved and thinly sliced
1/4 cup cider vinegar
1/4 cup canola oil
2 tablespoons sugar
1 tablespoon minced fresh parsley
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon

Directions

Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally.

Footnotes

Nutritional Analysis: One serving (2/3 cup) equals 126 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 420 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.