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Herbed Garden Vegetable Salad

Submitted by: Cindy Wickham of Somerset, PA | Date Added: 30 Nov 2009
Listed in: Salads

6 cup sliced red potatoes (about 2 lb)

3 cup fresh cut green beans (about 3/4 lb)

2 cup sliced carrots

3/4 cup vegetable oil

1/3 cup cider vinegar

1 tbsp dried parsley flakes

1-1/2 tsp dried basil

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

Chopped fresh chives

Arrange potato, green beans, and carrot in a vegetable steamer over boiling water.

Cover and steam 14 minutes or until tender.

Transfer vegetables to a large bowl.

Set aside, and keep warm.

Combine oil and next 6 ingredients in a jar.

Cover tightly, and shake vigorously.

Pour 3/4 cup dressing over warm vegetables; toss gently.

Cover and chill thoroughly, tossing occasionally.

To serve, pour remaining dressing over vegetables, and toss gently.

Sprinkle with chopped chives, and serve with a slotted spoon.

Yield: 8 servings.