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
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Ingredients
- 1 cup Sliced Bay Seedless Cucumber
- 1/2 cup Green Beans
- 8 Baby Carrots
- 1/4 Medium Zucchini (Quartered lengthwise and thinly sliced)
- 4 Medium Shiitake Mushrooms (Stemmed and thinly sliced)
- 1 teaspoon Fresh Tarragon (Minced)
- 1 teaspoon Garlic (Minced)
- 2 teaspoons Extra Virgin Olive Oil
- 1 tablespoon Sweet Onion (Minced)
- 2 tablespoons Peppered Vinegar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
- Rye Croutons
Directions
| Step 1 | |
| Combine the cucumber, green beans, tomatoes, carrots, zucchini, mushrooms, onion, garlic and tarragon in a large sealable plastic bag. | |
| Step 2 | |
| Add oil, vinegar, salt and pepper to the vegetables. | |
| Step 3 | |
| Seal the bag and shake to blend all of the ingredients. | |
| Step 4 | |
| Refrigerate for at least 2 hours to allow flavors to blend. Serve with Rye croutons and peppered vinegar. | |
