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Source: America's Favorite Food Associations

Armenian Vegetable Salad
A vegetable salad that serves 12.
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Serves: 12
Prep Time: 20 minutes
Cook Time: 0 minutes
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2 pounds green beans, trimmed
5 tablespoons extra virgin olive oil
7 tablespoons balsamic vinegar
1 tablespoons Dijon mustard
4 large roasted red peppers, julienned
2 bunches green onions, white and most of the green finely chopped
1/2 teaspoon salt, to taste
1/2 teaspoon ground black pepper, to taste
1 pound fresh white mushrooms




Wash and trim mushrooms. Depending on their size, leave whole, halve or quarter. Steam over hot water for about 5 minutes, until they are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Cover and refrigerate. Whisk the oil, vinegar and mustard together and pour over the mushrooms, peppers, green onions and olives; cover and refrigerate. To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than 30 minutes in advance as the acid will turn them gray-green.




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