Marinated Garden Platter Recipe
Ingredients
| Green beans | 1/2 Pound | |
| Vegetable oil | 3/4 Cup (16 tbs) | |
| Cider vinegar | 1/3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Cherry tomatoes | 1 Pint, halved | |
| Red onion | 2 Tablespoon, finley chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced |
Directions
In a saucepan, cover beans with water; cook until crisp-tender.
Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well.
In a bowl, combine tomatoes, onion and 1/4 cup dressing.
Combine mushrooms and 2 tablespoons dressing in another bowl.
Drain the beans; place in a bowl.
Add remaining dressing.
Chill the vegetables in their separate bowls for at least 1 hour.
To serve, arrange vegetables on a platter.
Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well.
In a bowl, combine tomatoes, onion and 1/4 cup dressing.
Combine mushrooms and 2 tablespoons dressing in another bowl.
Drain the beans; place in a bowl.
Add remaining dressing.
Chill the vegetables in their separate bowls for at least 1 hour.
To serve, arrange vegetables on a platter.
Chef
