Vinaigrette Vegetable Plate
"mamma peach" 16 ounces whole green beans or 2 bunches asparagus 1 cauliflower, separated into flowerets 1 jar (7 ounces) artichoke hearts, drained 1/4 cup wine vinegar 2 tablespoons water 1/2 envelope (1 7/8 ounce size) Italian salad dressing mix 1/2 envelope (1 7/8 ounce size) onion salad dressing mix 2/3 cup salad oil In separate saucepans, cook beans and cauliflowerets in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) until just tender; drain. Arrange vegetables and artichoke hearts in separate sections in glass dish. Shake vinegar, water and salad dressing mixes in covered jar. Add oil; shake until mixed. Pour dressing over vegetables. Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally. Makes 4 servings. "I would rather walk with God in the dark than go alone in the light." ~Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
