How to Make Spring Vegetable Salad with Tomato Vinaigrette
This quick salad is a tasty and convenient way to incorporate more vegetables into your diet. It tastes best at room temperature, making it perfect for buffets and picnics.
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5 min prep time
10 min cook time
6servings
1/2 cup
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Step-By-Step Instructions:
- Preheat the oven to 500°F.
- Place the green beans, asparagus, peas, and snap peas in a medium saucepan. Cover with water. Bring to a boil over high heat, then reduce the heat to low. Simmer for 5 to 10 minutes, until tender. Drain the vegetables and immediately submerge them in a bowl of ice water.
- Pour the balsamic vinegar into a small bowl. Whisk in the mustard until well incorporated, then whisk in the olive oil until smooth. Season with the salt and pepper, to taste.
- Place the cherry tomatoes in a single layer on a baking sheet. Roast for 5 minutes or until charred and soft.
- Stir the tomatoes and olives into the vinaigrette.
- Drain the vegetables well, then place them in the serving bowl with the lettuce. Toss with the vinaigrette and serve.
Nutrition facts
6 Servings
-
Serving Size
1/2 cup
-
Amount per serving
Calories
130
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
1.3g
7% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
150mg
7% -
Total Carbohydrate
9g
3%-
Dietary Fiber
3g
11% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
3g
-
Potassium
190mg
4%
Ingredients
cleaned and chopped romaine lettuce
2 cup
trimmed green beans
1 cup
trimmed asparagus
1 cup
frozen peas (thawed and drained)
1 cup
sugar snap peas (trimmed)
1 cup
balsamic vinegar
1/4 cup
Dijon Mustard
1 tsp
olive oil
1/4 cup
salt
1/4 tsp
black pepper
to taste
cherry tomatoes (quartered)
1/2 cup
pitted and chopped Nicoise olives
1 tbsp
sugar (optional)
1/2 tsp