27 May 2009
|Drained cooked vegetables||2 Cup (32 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
Combine vegetables, oil, vinegar and tarragon.
Chill several hours or overnight.
Add to tossed salad or serve on lettuce.
Vegetables such as beans, carrots, peas, brussels sprouts, celery root, kohlrabi or artichoke hearts are especially good.
Tarragon-Marinated Vegetables Recipe