Tarragon Vegetable Salad


Classifications: Salads

Qty Measure Ingredient


1 pound turnips, peeled and, cut in 1/2" cubes

1 pound small red potatoes, cut in 1/2" cubes

1 pound fresh green beans, cut in 1/2" pieces

1 16 oz pkg frozen peas and carrots, thawed

1/2 cup olive or vegetable oil

3 tablespoons cider or white wine vinegar

1/4 cup green onions, sliced

3 to 4 tsp minced fresh tarragon or 1-1/4 tsp dried


1 tablespoon minced fresh parsley

2 teaspoons Dijon mustard

1 teaspoon salt, optional

1/2 teaspoon pepper

Lettuce leaves and tomato wedges, optional

Instructions: Cook the turnips in boiling water for 8-10 minutes or until tender; drain. Place in a large bowl; add potatoes, beans, peas and carrots. In a small bowl, whisk oil, vinegar, onions, tarragon, parsley, mustard, salt if desired and pepper; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour. If desired, serve on lettuce and top with a tomato wedge.



Background: Note: DIABETIC EXCHANGES: One 1/2-cup serving (calculated with cider vinegar and without salt, lettuce and tomato) equals 1-1/2 fat, 1/2 vegetable, 1/2 starch; also, 108 calories, 54 mg sodium, 0 cholesterol, 10 gm carbohydrate, 2 gm protein, 7 gm fat.

Serves: 16

Food Exchanges: