posted by Meryl 06-20-102 8:47 AM
You can suit the vegetable selection to the season. For spring, include sugar snap peas and asparagus spears.
Source: Better Homes and Gardens
1/3 cup olive oil or cooking oil
1/3 cup lemon juice
2 tablespoons snipped fresh basil
1 clove garlic, minced
1 tablespoon Dijon-style mustard
1/8 teaspoon salt
1/8 teaspoon pepper
8 ounces fresh green beans, trimmed
12 ounces baby carrots with tops, peeled and trimmed
2 medium red and/or yellow sweet peppers, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed
1 cup cherry tomatoes
For vinaigrette, in a screw-top jar combine oil, lemon juice, basil, garlic, mustard, salt, and pepper. Cover and shake well. Set aside.
In a large saucepan cook green beans, covered, in a small amount of boiling water for 4 minutes. Add carrots and cook, covered, for 8 minutes more or until vegetables are crisp-tender. Drain and rinse with cold water. Combine beans, carrots, sweet peppers, mushrooms, and tomatoes in a bag set in a large bowl. Pour vinaigrette over vegetables.
Seal bag and refrigerate for 4 to 24 hours, turning bag occasionally. To serve, bring to room temperature. Drain vegetables; arrange on a platter.
Makes 8 to 10 servings.
Nutritional facts per serving : calories: 78 , total fat: 5g , saturated fat: 1g , cholesterol: 0mg , sodium: 53mg , carbohydrate: 9g , fiber: 3g , protein: 2g , vitamin A: 0% , vitamin C: 88% , calcium: 3% , iron: 5%
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