Italian Salad Primavera
|Green peas/1 package of 10 ounces frozen baby peas||2 Pound, shelled|
|Diced green beans||1 Cup (16 tbs)|
|New potatoes||4 Small|
|Frozen artichoke hearts||5 Ounce (1/2 Of 10 Ounce Package)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Olive oil||3⁄4 Cup (12 tbs)|
|Mustard tarragon mayonnaise||1⁄4 Cup (4 tbs)|
|Sliced cucumbers||1⁄4 Cup (4 tbs)|
Cook each vegetable separately, just until crisp-tender.
Drain and cool.
Peel and quarter potatoes.
Cut artichoke hearts into halves.
Toss vegetables in a bowl with lemon juice, olive oil, salt and pepper.
Chill 1 to 2 hours to blend flavors.
Arrange the salad in a deep bowl and top with mayonnaise as desired.
Garnish with cucumber slices.