Vegetables Vinaigrette Recipe
Ingredients
| Salad oil | 2/3 Cup (16 tbs) | |
| 1/3 cup tarragon vinegar | ||
| Sugar | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Tabasco | 1/4 Teaspoon | |
| Dill weed | 1 Tablespoon | |
| Snipped parsley | 2 Tablespoon | |
| Snipped chives | 1 Tablespoon | |
| Mushrooms | 1/2 pound, sliced | |
| 2 cups raw cauliflower buds | ||
| Artichoke hearts | 1 Can (10oz), drained | |
| Green beans | 1 1 pound, drained | |
Directions
Combine salad oil, vinegar, sugar, salt.
Tabasco, dill, parsley and chives and mix until thoroughly blended.
Pour over vegetables and marinate in the refrigerator at least 3 hours before serving.
This vegetable dish improves with age and will keep for several days in the refrigerator.
Tabasco, dill, parsley and chives and mix until thoroughly blended.
Pour over vegetables and marinate in the refrigerator at least 3 hours before serving.
This vegetable dish improves with age and will keep for several days in the refrigerator.
Chef
