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Baby Vegetable Salad with Cornichons

Baby Vegetable Salad with Cornichons
Baby Vegetable Salad with Cornichons might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 206 calories, 6g of protein, and 6g of fat per serving. This recipe serves 4. Only If you have baby carrots, cornichon pickles, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
In a steamer, steam whole potatoes over high heat until tender when pierced, 15 to 20 minutes.
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PotatoPotato
2
Remove potatoes as each is done, then steam carrots until just tender, 5 to 7 minutes.
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PotatoPotato
CarrotCarrot
3
Remove carrots and steam pea pods until tender-crisp, about 5 minutes.
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Snow PeasSnow Peas
CarrotCarrot
4
Transfer to an ice bath to stop cooking, then drain and dry on paper towels.
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IceIce
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Paper TowelsPaper Towels
5
When potatoes are cool enough to handle (but still warm), halve each lengthwise and transfer to a large bowl.
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PotatoPotato
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BowlBowl
6
Sprinkle with vinegar and let stand 5 minutes. Halve carrots lengthwise and add to potatoes along with cornichons and pea pods.
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GherkinsGherkins
Snow PeasSnow Peas
PotatoPotato
CarrotCarrot
VinegarVinegar
7
In a small bowl, combine yogurt, mayonnaise, salt, and pepper and stir to combine.
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MayonnaiseMayonnaise
PepperPepper
YogurtYogurt
SaltSalt
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BowlBowl
8
Pour dressing over vegetables and very gently toss to coat (try not to crush the potatoes).
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VegetableVegetable
PotatoPotato
9
Transfer to a platter and sprinkle with parsley.
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ParsleyParsley
DifficultyHard
Ready In40 m.
Servings4
Health Score23
Gluten Free
DietsGluten Free
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