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Vegetable Platter Vinaigrette

Gourmet.station's picture
  Fresh green beans 1 Pound
  Cauliflower head 1 Small
  Chicken stock 1⁄4 Cup (4 tbs)
  Vinaigrette dressing 1 Cup (16 tbs)
  Cherry tomatoes 1 Pint, halved
  Salt To Taste
  Freshly ground pepper To Taste
  Red onion 1 Medium, thinly sliced

Steam green beans and whole cauliflower in separate covered saucepans in 1 inch of stock until tender (about 15 minutes).
Mix beans with 1/2 cup dressing and refrigerate covered 3 hours, stirring occasionally.
Refrigerate cauliflower.
Mix cherry tomatoes with 1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
Drain beans and tomatoes; reserve dressing.
Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower.
Sprinkle vegetables lightly with salt and pepper.
Arrange onion slices over beans and tomatoes.
Cut cauliflower into wedges to serve.
Pass reserved dressing.

Recipe Summary

Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1191 Calories from Fat 653

% Daily Value*

Total Fat 73 g113%

Saturated Fat 8.3 g41.3%

Trans Fat 0 g

Cholesterol 1.8 mg0.6%

Sodium 2971.7 mg123.8%

Total Carbohydrates 96 g31.9%

Dietary Fiber 36 g144.2%

Sugars 41.9 g

Protein 26 g52%

Vitamin A 58% Vitamin C 585%

Calcium 22.5% Iron 16.4%

*Based on a 2000 Calorie diet


Vegetable Platter Vinaigrette Recipe