Cornucopia Salad

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    Cornucopia Salad

    Cornucopia Salad

    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.