Vegetables Vinaigrette Recipe
Summary
Cooking Time3 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings12
Interest GroupGourmet
Ingredients
| Tarragon vinegar - 1/3 c. | ||
| Sugar | 1 Tablespoon (Salad oil - 2/3 c.) | |
| Salt | 1 Tablespoon (Salad oil - 2/3 c.) | |
| Tabasco | 1/4 Tablespoon (Salad oil - 2/3 c.) | |
| Dill | 1 Tablespoon, dried (Salad oil - 2/3 c.) | |
| Parsley | 2 Tablespoon, snipped (Salad oil - 2/3 c.) | |
| Chives | 1 Tablespoon, snipped (Salad oil - 2/3 c.) | |
| Mushrooms | 1/2 Pound (Salad oil - 2/3 c.) | |
| Cauliflower buds - 2 c., raw | ||
| Artichoke hearts | 1 Can (10oz), drained (Salad oil - 2/3 c.) | |
| Green beans - 1 1-lb. can, whole, drained | ||
Directions
MAKING
1) Take the salad oil, vinegar, sugar, salt, Tabasco, dill, parsley and chives. Mix them well.
2) Pour this mixture over the vegetables and keep them in the refrigerator for at least 3 hours.
SERVING
3) Serve the dish in 12 individual serving plates.
TIPS
The dish can be kept fresh in the refrigerator for several days.
1) Take the salad oil, vinegar, sugar, salt, Tabasco, dill, parsley and chives. Mix them well.
2) Pour this mixture over the vegetables and keep them in the refrigerator for at least 3 hours.
SERVING
3) Serve the dish in 12 individual serving plates.
TIPS
The dish can be kept fresh in the refrigerator for several days.
Chef
