You are here

Vinaigrette Vegetable Plate

admin's picture
Ingredients
  Whole green beans/2 bunches asparagus 1 Pound
  Cauliflower 1 , separated into flowerets
  Artichoke hearts 7 Ounce, drained (1 Jar)
  Wine vinegar 1⁄4 Cup (4 tbs)
  Water 2 Tablespoon
  Italian salad dressing mix 1 7⁄8 Ounce (1/2 Of 1 Envelope)
  Onion salad dressing mix 1 7⁄8 Ounce (1/2 Of 1 Envelope)
  Salad oil 2⁄3 Cup (10.67 tbs)
Directions

In separate saucepans, cook beans and cauliflower in 1 inch boiling salted water ( 1/2 teaspoon salt to 1 cup water) until just tender; drain.
Arrange cooked vegetables and drained artichoke hearts in separate sections in shallow glass dish.
Shake vinegar, water and salad dressing mixes in tightly covered jar.
Add oil; shake until mixed.
Pour dressing over vegetables.
Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

Rate It

Your rating: None
4.26154
Average: 4.3 (13 votes)