Tri Colored Vegetable Salad With Mustard Vinaigrette Food

INSALATA TRICOLORE: ITALIAN SALAD WITH 3 LETTUCES

Steps:

• Whisk the lemon juice, mustard, garlic, salt and pepper. Slowly pour in olive oil while whisking.
• Combine lettuces together in a large bowl. Toss with dressing just before serving. Top with shavings of Parmesan cheese or toss with 3-4 tablespoons of grated parmesan cheese.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

THREE COLOR SALAD: INSALATA TRI COLORE

Steps:

• Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl.
• Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste.

3-COLOR SALAD WITH MAPLE VINAIGRETTE

Steps:

• Peel carrots and cut into sticks 4 inches by 1/2-inch. Cook snow peas and carrots for 1 minute in the steamer and cool in cold water. Cut the roasted peppers into slivers. Mix together vegetables with Maple Vinaigrette and sunflower seeds.
• Mix together mustard, maple syrup, vinegar, and salt, process in blender. To emulsify, add oil in a fine stream while continuing to process in the blender.

GRILLED VEGETABLE SALAD WITH LEMON-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine first 9 ingredients in medium bowl. Gradually whisk in oil; season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
• For vegetables:
• Prepare barbecue (medium-high heat). Arrange all vegetables on baking sheets. Lightly brush all vegetables with oil; sprinkle with salt and pepper. Grill asparagus, green onions, zucchini, and corn until lightly charred and just tender, turning occasionally, about 5 minutes for green onions, 8 minutes for asparagus and zucchini, and 10 minutes for corn. Return vegetables to same sheets.
• Grill endive and radicchio until lightly charred, turning often, about 8 minutes. Transfer to baking sheets with other vegetables. Place tomatoes, skin side down, on grill and cook until just charred, about 3 minutes. Turn tomatoes; grill until just beginning tosoften, about 1 minute longer. Transfer to sheets with other vegetables.
• Cut asparagus, green onions, and zucchini crosswise into 1-inch pieces; place in large bowl. Cut corn kernels from cobs; add to bowl. Cut endive in half lengthwise. Remove cores from endive and radicchio. Chop into 1/2- to 3/4-inch pieces; add to bowl. Coarsely chop tomatoes. Using slotted spoon, add tomatoes to bowl. Do ahead Can be made 2 hours ahead. Let stand at room temperature. Mix vinaigrette into vegetables. Season with salt and pepper.

TRI-MUSTARD SALAD

Steps:

• Slice the tomato into wedges. In a salad bowl, combine the cucumber, bell pepper, red onion and tomatoes.
• Whisk together the oil, vinegar, Dijon mustard, mustard seed, dry mustard and hot sauce. Pour the vinaigrette over salad and toss to coat. Season with salt and pepper to taste. Chill for several hours.

TRI COLORED PEPPER SALAD W/ VINAIGRETTE DRESSING

Steps:

• Bring salted water to a boil.
• Removed seeds and ribs from the pepper.
• Cut peppers into stips about 1/2 inch thick.
• Place peppers in boiling water and blanch for 4 minutes.
• Drain peppers from water and place into an ice water bath to chill quickly and stop the cooking process.
• Prepare dressing:.
• In a processor blend mustard, seasonings and sugar.
• Start blending on slow speed.
• Stream in oil about 1/4 cup at a time alternating with the vinegar until all is used.
• Adjust seasonings if more salt or pper is needed to suit your taste.
• Set aside.
• Layer peppers on a platter alternating the colors.
• Pour dressing over peppers.
• Top with fresh herbs.

TRICOLOR VEGETABLE SALAD

Steps:

• In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve.

TRI-COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients.
• Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls.
• Pour 1/3 of the dressing over each vegetable.
• Toss to combine.
• Season, to taste, with salt and pepper if needed.
• Let stand for at least 1 hour or up to 4 hours.
• Serve on platter in separate mounds.