"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Summery Salad Recipe

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This recipe for Summery Salad, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays



2 small cloves of garlic, minced
1/2 teaspoon coarse salt
1/4 cup red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
Coarse black pepper to taste
1/2 cup extra virgin olive oil

1 pound tender green beans, ends trimmed and blanched
1 pound wax beans, ends trimmed and blanched
1/2 pound sugar snap peas (strings removed), blanched
6 large ripe tomatoes, halved lengthwise, then cut into very thin wedges
2 large shallots, slivered
1-1/2 cups whole fresh basil leaves, rinsed, patted dry and slivered
Salt and pepper to taste

Prepare the vinaigrette: Mince the garlic with the salt and place it in a small bowl with the vinegar, mustard, sugar and pepper. Mix well. Slowly drizzle in the oil, whisking constantly. Set aside.

Prepare the salad: Place the beans, sugar snap peas, tomatoes, shallots and basil in a large bowl. Season with salt and pepper; toss well. Just before serving, combine with the vinaigrette. Serve at room temperature.




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