Veggies with Sherry Vinaigrette
Yield: 4-6 Servings Cooking Time: 15 Minutes Difficulty: Easy Full Episode: Viva España! (Season 4)


  1. Combine the green beans, broccoli, peas, and tomatoes in a large bowl. Toss and set aside.
  2. Combine the olive oil, sherry vinegar, Dijon, honey, and a pinch of salt and pepper in a jar. Tightly secure lid and shake up the vinaigrette.
  3. Pour the vinaigrette over the vegetables and toss. Top with almonds and serve cold.


Measuring Cups
Measuring Spoons
Mixing Bowl
Jar with Lid
Full Episode: Viva España! (Season 4)


  • 1 cup Green Beans, cut into 1-inch pieces
  • 2 cups Broccoli Florets
  • 1 cup Fresh Peas
  • 1 cup Grape Tomatoes, cut in half
  • ½ cup Sliced Almonds
  • Vinaigrette:
  • ½ cup Olive Oil
  • ¼ cup Sherry Vinegar
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Honey
  • Salt and Pepper