Tarragon Vegetable Salad

Ingredients

• 1 pound turnips, peeled and cut into 1/2-inch cubes
• 1 pound small red potatoes, cut into 1/2-inch cubes and cooked
• 1 pound fresh green beans, cut into 1-inch pieces and cooked
• 1 package (16 ounces) frozen peas and carrots, thawed
• 1/2 cup olive oil
• 3 tablespoons cider or white wine vinegar
• 1/4 cup sliced green onions
• 3 to 4 teaspoons minced fresh tarragon or 1-1/4 teaspoons dried tarragon
• 1 tablespoon minced fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon salt, optional
• 1/2 teaspoon pepper
• Lettuce leaves and tomato wedges, optional

Text Ingredients