|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Cauliflower head||2 Medium, cut into flowerets|
|Carrots||16 Ounce, sliced (1 Bag)|
|Frozen whole green beans||18 Ounce (2 Packages, 9 Ounce Each)|
|Frozen artichoke hearts||18 Ounce (2 Packages, 9 Ounce Each)|
|Olive oil/Salad oil||1 1⁄4 Cup (20 tbs)|
|Tarragon vinegar||1 Cup (16 tbs)|
|Crushed red pepper||3⁄4 Teaspoon|
1. In 8-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat cauliflower, carrots, and frozen beans and artichoke hearts to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender-crisp, stirring occasionally and separating frozen vegetables with fork.
2. Drain vegetables. In large bowl, with rubber spatula, gently mix vegetables, olive oil, vinegar, salt, sugar, and red pepper. Cover and refrigerate to blend flavors, tossing vegetables occasionally.
3. Just before serving, line deep large platter with lettuce leaves; spoon vegetable mixture onto lettuce.