| 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 |
|
Zucchini, diagonally sliced |
| 1/2 |
c |
Snow peas |
| 1/2 |
c |
Button mushrooms, halved |
| 1/4 |
c |
Virgin olive oil |
| 2 |
T |
Fresh lemon juice |
| 1 |
t |
Dijon mustard |
| 1 |
T |
Fresh tarragon, finely |
|
|
chopped |
|
|
Salt and pepper, freshly |
|
|
ground |
INSTRUCTIONS
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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