This light easy Cornucopia Salad is the perfect side dish for any occasion. You can substitute any fresh vegetable into the mix and create a new seasonal blend. From the Pinehurst Food and Wine Festival 2015 and Chef Brian Sonoskus of Tupelo Honey.
Cornucopia Salad
Ingredients
- 1 cup Sliced Bay Seedless Cucumber
- ½ cup Green Beans
- 8 Baby Carrots
- ¼ Medium Zucchini
- 4 Medium Shiitake Mushrooms Stemmed and thinly sliced
- 1 teaspoon Fresh Taragon Minced
- 1 teaspoon Garline Minced
- 2 tbsp Peppered Vinegar
- ¼ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- Rye Croutons
Instructions
- Combine the cucumber, green beans, tomatoes, carrots, zucchini, mushrooms, onion, garlic and tarragon in a large sealable plastic bag.
- Add oil, vinegar, salt and pepper to the vegetables.
- Seal the bag and shake to blend all of the ingredients.
- Refrigerate for at least 2 hours to allow flavors to blend. Serve with Rye croutons and peppered vinegar.
