Shaved Summer Vegetable Salad

Name: Shaved Summer Vegetable Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 4 baby golden beets, peeled; 3 Tbsps champagne vinegar; 2 teaspoons dijon mustard; 79 milliliters chopped fresh chives, chervil and/or tarragon; 2 teaspoons honey; 6 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 1 Tbsp finely chopped shallot; 3 larges white mushrooms; 1 yellow squash, cut into 2-inch segments; 1 zucchini, cut into 2-inch segments

You can never have too many side dish recipes, so give Shaved Summer Vegetable Salad a try. This gluten free, dairy free, and primal recipe serves 6. One portion of this dish contains approximately 2g of protein, 9g of fat, and a total of 114 calories. A mixture of chives, champagne vinegar, shallot, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl.

Ingredients you will need

Vinaigrette

Mustard

Shallot

Vinegar

Pepper

Honey

Salt

Equipment you will use

Bowl

Whisk in the olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms.

Ingredients you will need

Mushrooms