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Sunday, August 12 2012

This colorful vegetable platter makes the perfect side dish for your next dinner party. Don't forget to pass with herb dressing.


Summer Vegetables and Herb Dressing
Recipe from 
Servings: Makes 8 servings.
Total Time: 40 mins
    1/2  cup  seasoned rice vinegar or white wine vinegar
    1/2  cup  extra virgin olive oil
     Tbsp.  finely chopped fresh Italian (flat-leaf) parsley, basil, and/or chives
    1/2  tsp.  sea salt, kosher salt, or salt
    1/2  tsp.  ground black pepper
     cups  fresh vegetables, such as scrubbed baby beets, halved or quartered; trimmed baby carrots with tops; trimmed fresh wax or green beans; and/or trimmed snap pea pods
     cups  radishes, halved; sweet peppers, cut into strips; green onions, trimmed and cut into 4-inch lengths; cucumber pieces; avocado slices; and/or small yellow or red tomatoes
     cups  mesclun
        Additional fresh Italian parsley or basil leaves and/ or chives
For Herb Dressing, in screw-top jar combine vinegar, olive oil, finely chopped herbs, salt, and pepper. Cover and shake well; set aside.
In a 12-inch skillet bring 1 inch lightly salted water to boiling. Add beets, carrots, and/or green beans. Return to boiling, reduce heat, and cook 3 to 4 minutes or until vegetables are crisp-tender. Add pea pods, if using, the last 1 minute of cooking. To cool, use a slotted spoon to transfer vegetables to a large bowl filled with ice water.
Drain vegetables. On large platter arrange mesclun and vegetables. Sprinkle with herbs; pass dressing. Makes 8 servings.

test kitchen tip
Dip vegetables in boiling water to set the color.
nutrition information
Per serving: Calories 163, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 333 mg, Carbohydrate 10 g, Total Sugar 5 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 45%, Calcium 5%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:13 am   |  Permalink   |  Email