Winter Vegetable Salad

Makes 4 generous servings

Ingredients:

1 1/2 pounds fresh broccoli (just use florets)
1 1/2 pounds fresh cauliflower (florets)
2 large carrots, peeled and sliced into 1/4 inch circles
2 packages frozen baby peas (thawed)

Preparation:

Blanch each vegetable separately in boiling, salted water (except
peas). Put into ice water immediately. Drain and dry well.

Toss with Basic Dijon Vinaigrette. (Recipe Below) Cover and chill.

Basic Dijon Vinaigrette

Makes about 3/4-cup of delicious dressing

Ingredients:

One clove garlic, chopped
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons of any one -- fresh snipped chives, basil, mint or
parsley, finely chopped
A few grinds of fresh black pepper
A pinch of sea salt
6 tablespoons of extra virgin olive oil

Preparation:

Chop the garlic finely. Place it in a small mixing bowl and add the
mustard and vinegar. Mix well with a fork.

Add the herb of your choice and salt and pepper to taste.

Whisking with your fork, dribble in the olive oil in a steady stream
until the dressing has emulsified.

Teacher’s Tip: If you put all the ingredients for your vinaigrette
into a small glass jar with a tight fitting lid, you can just shake
the jar to mix. Then, if you have dressing left over, you can
refrigerate it in that jar to reuse for a few days!






http://www.neopets.com/refer.phtml?username=duckiewoman

If you add a tsp of mayo. it keeps it from separating.
"Duckie ®" > wrote in message
...
> Winter Vegetable Salad
>
> Makes 4 generous servings
>
> Ingredients:
>
> 1 1/2 pounds fresh broccoli (just use florets)
> 1 1/2 pounds fresh cauliflower (florets)
> 2 large carrots, peeled and sliced into 1/4 inch circles
> 2 packages frozen baby peas (thawed)
>
> Preparation:
>
> Blanch each vegetable separately in boiling, salted water (except
> peas). Put into ice water immediately. Drain and dry well.
>
> Toss with Basic Dijon Vinaigrette. (Recipe Below) Cover and chill.
>
> Basic Dijon Vinaigrette
>
> Makes about 3/4-cup of delicious dressing
>
> Ingredients:
>
> One clove garlic, chopped
> 1 teaspoon Dijon mustard
> 2 tablespoons red wine vinegar
> 2 tablespoons of any one -- fresh snipped chives, basil, mint or
> parsley, finely chopped
> A few grinds of fresh black pepper
> A pinch of sea salt
> 6 tablespoons of extra virgin olive oil
>
> Preparation:
>
> Chop the garlic finely. Place it in a small mixing bowl and add the
> mustard and vinegar. Mix well with a fork.
>
> Add the herb of your choice and salt and pepper to taste.
>
> Whisking with your fork, dribble in the olive oil in a steady stream
> until the dressing has emulsified.
>
> Teacher's Tip: If you put all the ingredients for your vinaigrette
> into a small glass jar with a tight fitting lid, you can just shake
> the jar to mix. Then, if you have dressing left over, you can
> refrigerate it in that jar to reuse for a few days!
>
>
>
>
>
>
> http://www.neopets.com/refer.phtml?username=duckiewoman