Vegetable Platter Vinaigrette
|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|
|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.
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.
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