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REC: Marinated Vegetable Salad with Dijon Dressing (T&T)

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wigs@juno.com
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Joined: Mar 10, 2006

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Posted to Thread #11564 at 6:55 pm on Aug 8, 2008

Marinated Vegetable Salad with Dijon Dressing
(from JUNIOR LEAGUE CENTENNIAL COOKBOOK--specifically ONE MAGNIFICENT COOKBOOK, Chicago. IL)

1 cup cauliflower florets
1 cup broccoli florets
3 ounces green beans, trimmed
1/3 red bell pepper, cut into strips
12 ounces canned hearts of palm, drained, cut into 1/2-inch diagonal slices
5 ounces fresh spinach, thoroughly washed, stems removed, patted dry

DRESSING
1/3 cup extra virgin olive oil
3 Tablespoons red wine vinegar
3/4 Tablespoon Dijon mustard
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon minced garlic

In large pan bring 1-1/2 quarts of water to a boil. Drop the cauliflower and broccoli into the boiling water. Cook 4 minutes. (I cook less time.) Remove the florets with a slotted spoon. Drain and rinse under water. Drain again.

Return the water to a boil and add the green beans. Cook 2 minutes (I cook longer.). Remove, drain, rinse with cold water. Drain again. Combine the cauliflower, broccoli, green beans, bell pepper, and hearts of palm in a bowl.

Pull the dressing ingredients into a container with a tight-fitting lid and shake well. Pour the dressing over the vegetables and toss to mix. Refrigerate for 2 to 3 hours. Prepare a bed of fresh spinach leaves on a serving platter. Spoon the vegetables over the bed of spinach. Serves 4.


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