| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Do ahead, Guest, Picnic, Salads |
15 |
Servings |
INGREDIENTS
| 1 |
qt |
Broccoli florets |
| 3 |
c |
Cauliflower flowerets |
| 2 |
c |
Mushrooms; sliced |
| 1 |
c |
Peas; sugar snap, halved |
| 1 |
c |
Radishes; sliced |
| 1 |
c |
Carrots; sliced |
| 1 |
c |
Peas; fresh or frozen |
| 1/4 |
c |
Green onions; sliced |
| 3/4 |
c |
Olive oil |
| 1/3 |
c |
Red wine vinegar |
| 2 |
tb |
Sugar |
| 1 3/4 |
tb |
Chives; fresh, minced |
| 1 |
ts |
Pepper |
| 1 |
ts |
Dijon mustard |
| 1/2 |
ts |
Salt |
| 1 |
|
Garlic cloves; pressed |
| 2 |
qt |
Greens; assorted, torn |
INSTRUCTIONS
In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar,
sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and
toss. Place half greens in a bowl; top with half of vegetable mixture.
Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.
Recipe by: Country Woman Magazine, 6/97 Posted to MC-Recipe Digest V1 #670
by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
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