|Tarragon vinegar||1⁄3 Cup (5.33 tbs)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Dried dill||1 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Snipped chives||1 Tablespoon|
|Sliced fresh mushrooms||1⁄2 Pound|
|Raw cauliflowerettes||2 Cup (32 tbs) (cauliflower buds)|
|Artichoke hearts||1 Can (10 oz), drained|
|Canned whole green beans||1 Pound, drained (1 can)|
1) Take the salad oil, vinegar, sugar, salt, Tabasco, dill, parsley and chives. Mix them well.
2) Pour this mixture over the vegetables and keep them in the refrigerator for at least 3 hours.
3) Serve the dish in 12 individual serving plates.
The dish can be kept fresh in the refrigerator for several days.