| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 6 | Servings | ||
INGREDIENTS
| 1 | Recipe Basil-Tarragon | |
| Vinegarette | ||
| 3 | T | Fresh grated parmesan cheese |
| 1 | Bunch fresh broccoli | |
| florets ** | ||
| 2 | Carrots, peeled and sliced | |
| into 1/4 inch piece | ||
| 1 | Zucchini squash, halved and | |
| cut into | ||
| 1/3 inch slices ** | ||
| 1 | Yellow squash, halved and | |
| cut into | ||
| 1/3 inch slices ** | ||
| 1/2 | c | Diced sweet red pepper |
| 1/2 | c | Diced sweet green pepper |
| 1 | Black olives, sliced | |
| 2 | Tomatoes cut into 1/2 inch | |
| wedges | ||
| 1 | Artichoke hearts, drained | |
| and cut | ||
| into bite sized pie | ||
| 1 | Green onions, cleaned and | |
| chopped | ||
| 6 | oz | Salad pasta cooked |
| according to package | ||
| Directions. Blanch in cold | ||
| water and | ||
| Drain when cooked. | ||
| Additional fresh grated | ||
| parmesan cheese. |
INSTRUCTIONS
Steam broccoli until tender crisp. Blanch in cold water and drain. In a two quart covered sauce pan, bring 1 quart of water to a vigorous boil under high heat. Blanch carrots and squash in boiling water for 30 seconds. Start timing when water returns to a boil. Immediately rinse in cold water and drain. Combine prepared vegetables, 3 tbs. parmesan cheese, and vinegarette in a large bowl. Toss gently to coat all pieces. Cover and refrigerate until chilled. About 1 hour. Uncover and toss occasionally while marinating in the refrigerator. Spoon salad into suitable serving dish. Garnish lightly with additional fresh grated parmesan cheese. Serve with fresh grated parmesan cheese available to top as individual taste dictates. Makes 6 to 8 servings From the kitchen of Loren Fumich ** NOTE: Do not over cook the broccoli, carrots, or squash. Undercooking is preferred to overcooking. If it is necessary to prepare ahead, prepare vegetables and pasta, refrigerate in a covered bowl until about one hour before serving. Combine with marinade a per instructions. Posted to MasterCook Digest V1 #163 Date: Mon, 19 Aug 1996 19:12:38 -0500 From: "lorenf@socomm.net" <lorenf@memphisonline.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 4.5mg
Sodium: 578.4mg
Potassium: 585.3mg
Carbohydrates: 19.6g
Fiber: 7.4g
Sugar: 4.7g
Protein: 6.8g