| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Canadian |
Vegetables, Salads |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Broccoli florets |
| 1 1/2 |
c |
Cauliflower florets |
| 1 |
c |
Patty pan squash, quartered or zucchini, coarsely chop |
| 1/2 |
c |
Snow peas |
| 1 |
c |
Cherry tomatoes, halved |
| 2/3 |
c |
Red onion, thinly sliced |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Parmesan, freshly grated |
| 1 |
ts |
Dijon mustard |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Garlic clove, minced |
INSTRUCTIONS
DRESSING
Individually and using steamer basket, plunge broccoli, cauliflower, squash
and snow peas into boiling salted water; boil for 2 minutes. Immerse under
cold running water for 30 seconds or until cool. Drain well; transfer to
large bowl. Add tomatoes and onion.
Dressing: Whisk together oil, vinegar, Parmesan cheese, mustard, salt,
pepper and garlic; pour dressing over vegetables and toss gently to coat.
Serve immediately.
Per Serving: about 110 calories, 2 g protein, 10 g fat, 6 g carbohydrate,
Source: Canadian Living magazine, Aug 95 Presented by Elizabeth Baird,
Canadian Living Test Kitchen, in "Veggie Pleasures"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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