Fresh Vegetable Salad

Name: Fresh Vegetable Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 3/4 pound carrots, trimmed and scraped; 1/4 pound snow peas; Salt to taste; 4 red ripe plum tomatoes, peeled and seeded and cut into 1/2-inch cubes; 1 ear fresh sweet corn; Freshly ground pepper; 3 tablespoons balsamic vinegar; 3 tablespoons olive oil

By Pierre Franey

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

¾pound carrots, trimmed and scraped
¼pound snow peas
Salt to taste
4red ripe plum tomatoes, peeled and seeded and cut into ½-inch cubes
1ear fresh sweet corn
Freshly ground pepper
3tablespoons balsamic vinegar
3tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Cut the carrots into ⅜-inch chunks. Trim the snow peas and rinse well.
Step 2
Place the carrots in a saucepan and add enough water to cover them and the peas when they are added. Add salt. Bring to a boil and simmer for about 4 minutes. Add the peas to the carrots and cook for 2 minutes more. The vegetables must remain crisp and tender. Drain well. Let cool.
Step 3
Using a sharp knife, cut the corn kernels from the cob. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl. Blend well and serve.