| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Vegtime4 |
6 |
servings |
INGREDIENTS
| 1 |
c |
Haricot verts |
|
|
Trimmed and cut into 1-inch lengths or |
|
|
Left whole |
| 1 |
c |
Yellow wax beans |
|
|
Trimmed and cut into 1-inch lengths |
| 1 |
c |
Romano beans |
|
|
Trimmed and cut into 1/2-inch pieces |
| 1 |
c |
Sugar snap peas |
|
|
Trimmed and cut into 1/2-inch pieces |
| 2 |
md |
Yellow summer squash |
|
|
Cut into 1-inch pieces |
| 1/4 |
c |
White truffle oil |
| 2 |
tb |
Sherry vinegar |
| 2 |
ts |
Minced shallots |
| 1/4 |
c |
Minced white truffle; (optional) |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
VINAIGRETTE
6 SERVINGS VEGAN
The three beans used here include the tiniest French green beans (called
haricot verts) which are as slender as matchsticks, large broad Italian
romano beans, and yellow wax beans. Combined with fresh snap peas and
yellow squash, this delicious salad displays the bounty of the summer
garden.
In large pot, bring 3 quarts salted water to boil. Blanch beans in boiling
water just until crisp-tender, about 3 minutes. Using slotted spoon,
transfer beans to bowl of ice water. Repeat with peas and squash.
Vinaigrette: In small bowl, mix all ingredients until well blended. In
medium bowl, combine all blanched vegetables; pour in vinaigrette and toss
to coat. Serve right away.
PER SERVING: 235 CAL.; 10G PROT.; 10G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0
CHOL.; 44MG SOD.; 80 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 17, 1999.
Recipe by: Vegetarian Times Magazine, May 1998, page 51
Converted by MM_Buster v2.0l.
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