Vinaigrette Vegetable Plate Recipe
Ingredients
| 1 pound whole green beans or 2 bunches asparagus | ||
| 1 cauliflower, separated into flowerets | ||
| 1 jar (7 ounces) artichoke hearts, drained | ||
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Water | 2 Tablespoon | |
| 1/2 of 1 envelope (1 7/8 ounces) Italian salad-dressing mix | ||
| 1/2 of 1 envelope (1 7/8 ounces) onion salad-dressing mix | ||
| Salad oil | 2/3 Cup (16 tbs) | |
Directions
In separate saucepans, cook beans and cauliflower in 1 inch boiling salted water ( 1/2 teaspoon salt to 1 cup water) until just tender; drain.
Arrange cooked vegetables and drained artichoke hearts in separate sections in shallow glass dish.
Shake vinegar, water and salad dressing mixes in tightly covered jar.
Add oil; shake until mixed.
Pour dressing over vegetables.
Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.
Arrange cooked vegetables and drained artichoke hearts in separate sections in shallow glass dish.
Shake vinegar, water and salad dressing mixes in tightly covered jar.
Add oil; shake until mixed.
Pour dressing over vegetables.
Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.
Chef
