Summer Vegetable Salad - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A fresh salad with green beans, carrots, tomatoes, cucumber and a flavorful vinaigrette.
Ingredients
- 2 cups fresh green beans
- 3 carrots, peeled and cut into 2" long sticks
- 1/2 red onion, thinly sliced
- 1/2 cup black olives, pits removed
- 1 seedless cucumber, thinly sliced
- 1 pint cherry tomatoes
- 1/3 cup extra virgin olive oil
- 2 tablespoons tarragon vinegar
- 1 tablespoon Creole mustard
- 1/2 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano
Instructions
- Fill a large bowl with ice water and set aside. Place a steaming basket inside a large saucepan with 1" of water and bring to a low boil. Add green beans and carrot sticks to steaming basket. Cover and cook until beans and carrots are cooked through but still have a slight crunch. Remove from steaming basket and immediately immerse in the ice water bath until cool. Remove from water and pat dry.
- In a large mixing bowl, whisk together all marinade ingredients. Add green beans, carrots, onions, black olives, cucumber and cherry tomatoes. Toss to coat. Refrigerate until ready to serve.
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