| 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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