Portable Picnic Salad
|Frozen brussels sprouts||10 Ounce, thawed (1 Package)|
|Frozen cauliflower||10 Ounce, thawed (1 Package, Clusters)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Canned sliced baby tomatoes||14 1⁄2 Ounce, well drained (1 Can)|
Cut Brussels sprouts in half lengthwise; also cut any large cauliflowerets in half lengthwise.
Place vegetables in a steamer basket; set basket in a kettle over 1 inch of boiling water.
Cover and steam for 2 to 3 minutes or until vegetables are tender-crisp; place in a bowl with green pepper and onion.
In a small bowl, combine vinegar, oil, salt, mustard, sugar, paprika, tarragon, and pepper; blend well.
Pour over hot vegetables, stirring gently to coat.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, add tomatoes to salad and toss gently.