Recipes

Vinaigrette and Veggie Salad

With Christmas just ONE week away, I know that you’re all frantically preparing totally ready with prepared menus and dishes beautifully planned out. But, just in case you’re not, I thought I would share this dish with you. It was created by my Aunt Ellen’s friends, Denny and Boo, and was eaten by every single person at Thanksgiving this year. This is a tangy, crisp, refreshing, delicious treat that appeals to both the eyes and the palate.

Steam or boil until just tender, cool quickly, and pat dry:
about a pound of green beans, broken into bite-size pieces
about a pound of asparagus, whole
(Yes people, fresh, not canned.)
After the asparagus are cooked, break them into bite sized pieces.
Refrigerate these.

Wash and roughly chop about 1Tbsp of Italian parsley, and refrigerate that, too.

Cut about a cup of cooked whole or sliced beets (not marinated ones) into “fat-matchsticks” (so they are about the same shape as the beans and asparagus). Half a 14 oz can is enough.] Add a little of the dressing (recipe below) to the beets and refrigerate those too…

Shallot Vinagrette: Shake together in a jar:
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
1/2 cup extra virgin olive oil
1 Tbsp finely chopped shallot
salt and pepper to taste

When you’re ready to eat, toss the vegetables and parsley together with the dressing and then sprinkle on top:
a generous handful (1/4 cup?) of toasted pumpkin seeds

Alternatively, you could leave the green beans and asparagus whole, cut the beets in some other shape, and compose individual salads, pour some dressing on, and sprinkle the nuts on top… You could also add a baby carrot or two for additional color…

And for our undomestic gods and goddesses:
Italian Parsley: Italian Parsley has flat leaves as opposed to the curly-leaf parsley we also use. It’s a member of the carrot family and is native to the Mediterranean.
Shallots:
Shallots belong to the lily family. There are more than 500 different types. Shallots are not onions, although they are in the same genus. Generally, shallots produce a reddish brown bulb that adds flavour to many dishes. Sautéed or cooked shallots have a sweeter taste than onions.
Does that help?

Side Note: For some reason, even though y’all rocked voting for me and I had more votes than people who were placed on TopMomma at the same time? Sadly, I am no longer on there.
Bradley of Egel Nest fabulosity is still on the front page and is rocking the TopDaddyMomma thing so~ click on over there and show him some love by voting on the picture of his son Sammy with the blue bucket on his head. Truly adorable!
Thanks for the love, I’m saddened and confused, but life goes on 🙂
Cue Gloria Gaynor: “I Will Survive”
Fade to black.

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25 Comments

  1. You don’t believe in beets? LOL!
    I normally despise them, but in this… they were delicious and there’s so few of them. They added a gorgeous color. you could add carrots instead, I guess.
    Thanks for stopping in!

  2. Oh, that sounds great. Unfortunately, I don’t think I would have the same luck as you, I am sure NO ONE but me would touch it. My family is just a little difficult. But I think I still may try it just for myself! Thanks!!

  3. I love me some beets and “hisparagus” (as my kids used to call it) but since I’m still waiting for that crock pot breakfast recipe I’ll have to wait on this for now….HINT HINT

    Love you girl!!

  4. The beets aren’t very strong in it.
    You could substitute steamed baby carrots, to keep the bright color and give you something other than green.
    WW~ Too healthy? Just add fresh fried bacon and crumble it up 🙂
    AAAAhhh the sound of printers in the evening 🙂 LOL!
    Thanks Christina, glad you found your way over here!!

  5. It sounds excellent!! Yummy!

    And I am still mad that you are no longer on Top Momma. You deserve to be there!!

    Love,
    Linda

  6. Love your blog and since I’m hosting Christmas dinner, I appreciate this recipe! “Tangy and fresh” seem like a good bet. 🙂
    cammie

  7. The recipe sounds amazing..I am having my Christmas this Saturday…I may give it a whirl…how long is the prep time? Because I don’t have a lot of spare time left…holy moly…I can’t believe Christmas itself is in 6 days….sorry about Top Mama…I voted for you…

  8. Thanks and Welcome to all first timers!
    Dixie, the prep time total 30 minutes ish. You can make the dressing anytime and just refrigerate it. Steam the veggies and put them in the fridge to cool them down. This is served cold. You can make everything the night before and then mix it the day of. That’s what Denny and Boo did!
    Y’all enjoy!

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