Makes 6 cups
As our gardens wake up in the early summer, there are often baby vegetables that need thinning and they make such a pretty salad.
- 6 cups assorted baby vegetables
- ½ cup olive oil
- ½ cup Lemon Orange Vinegar
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Steam the vegetables until tender and place in a large bowl. Combine remaining ingredients in a small saucepan and bring to a boil. Pour over cooked vegetables, toss well, and let sit at least 15 minutes. Serve warm or at room temperature.