Vinaigrette Vegetable Plate
|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)|
|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)|
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.