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Fresh Garden Vegetable Platter With Russian Dressing

Canadian.Recipes's picture
Ingredients
  Mayonnaise 2 Cup (32 tbs)
  Prepared mustard 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Chili sauce 1⁄4 Cup (4 tbs), pureed
  Green onion/Chives 1⁄4 Cup (4 tbs), chopped
  Parsley 1 Teaspoon, finely chopped
  Chopped capers 1 Teaspoon
Directions

Choose a selection of vegetables, some to be cooked to crisp-tender, the majority to be raw and crisp.
You will need 2-3 pounds all together.
For the cooked vegetables, simmer green or yellow beans, snow peas, or broccoli spears in separate pans of unsalted water 4-5 minutes or until crisp-tender.
Drain and chill.
Cut raw carrots, zucchini, celery, and unpeeled cucumbers into sticks.
Leave radishes, tiny tomatoes, and small white mushrooms whole.
Trim green onions.
Break up cauliflower into medium-small flowerets and cut green and sweet red pepper into rings or strips.
Choose your favourites from among these, keeping in mind a good taste and colour contrast.
Chill all the vegetables.
To make the dressing, blend together all the ingredients, and, if possible, leave 2-3 hours to mature the flavour.
Place the dressing in a bowl in the middle of a platter or tray.
Arrange the vegetables attractively around the bowl.
To eat, dip the vegetables in the dressing.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Dish: 
Salad
Interest: 
Holiday, Gourmet
Restriction: 
Vegetarian
Ingredient: 
Mayonnaise
Preparation Time: 
30 Minutes
Servings: 
6

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