| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Fresh spinach pasta, spirali |
| 1/4 | lb | Peas, fresh or frozen |
| 1/4 | lb | Green beans, petite, thawed |
| 1/2 | lb | Fresh asparagus, cut 2 inch pieces |
| 1/2 | lb | Broccoli florets |
| 2 | sm | Zucchini, diagonally sliced |
| 1/2 | c | Snow peas |
| 1/2 | c | Button mushrooms, halved |
| 1/4 | c | Virgin olive oil |
| 2 | tb | Fresh lemon juice |
| 1 | ts | Dijon mustard |
| 1 | tb | Fresh tarragon, finely chopped |
| Salt and pepper, freshly ground |
INSTRUCTIONS
SALAD DRESSING Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6 ounces of dried corkscrews may be substituted). Cook until al dente, rinse in cold water, drain. Transfer to serving bowl and stir with a little oil. Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and pour on the salad. Toss well to cook. To Serve: you may serve immediately but refrigerating for 1 to 2 hours is recommended. Serves 4 main or 6 first course salads. Message to McRecipe 2/3/97 from Cookbook in patH's Library. Recipe by: Bay Books (1995) Vegetables for All Seasons (p10) Posted to MC-Recipe Digest V1 #470 by PATh <phannema@wizard.ucr.edu> on Feb 03, 1997.
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