Italian Salad Primavera Recipe
Ingredients
| Green peas | 2 Pound, frozen | |
| Green beans | 1 Cup (16 tbs), diced | |
| 4 small new potatoes | ||
| Frozen artichoke hearts package | 1/2 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Olive oil | 3/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Mustard-Tarragon Mayonnaise | ||
| Sliced cucumbers | ||
Directions
Cook each vegetable separately, just until crisp-tender.
Drain and cool.
Peel and quarter potatoes.
Cut artichoke hearts into halves.
Toss vegetables in a bowl with lemon juice, olive oil, salt and pepper.
Chill 1 to 2 hours to blend flavors.
Arrange the salad in a deep bowl and top with mayonnaise as desired.
Garnish with cucumber slices.
Drain and cool.
Peel and quarter potatoes.
Cut artichoke hearts into halves.
Toss vegetables in a bowl with lemon juice, olive oil, salt and pepper.
Chill 1 to 2 hours to blend flavors.
Arrange the salad in a deep bowl and top with mayonnaise as desired.
Garnish with cucumber slices.
Chef
