Hearty Vegetable Salad

ingredients

• 5 medium potatoes, red or white, quartered
• 1 turnip, peeled and cut into thick matchstick slices
• 1 small bag of baby carrots or 4 medium carrots cut the same as the turnip
• 1 box frozen Brussels sprouts
• 1 bag frozen pearl onions
• 1 can whole beets, quartered

Dressing

• 1 shallot
• 1/2 cups Stonewall Kitchen Bourbon Molasses Mustard
• 1 tablespoons brown sugar
• 6 tablespoons canola oil
• salt and pepper to taste

directions

1. Precook all vegetables except beets, which can be heated on the stovetop.
2. Put all vegetables in a bowl and gently toss with dressing while warm.
3. Serve with crusty bread and soft cheese.

Directions for Dressing:
1. In food processor, blend shallot, mustard and brown sugar. Slowly drizzle in the canola oil until blended.
Or
2. Finely chop one shallot and combine with mustard and brown sugar. Wisk in canola oil.
3. Add salt & pepper to taste.