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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.

Recipe from

Servings: Makes 8 servings.

Total Time: 40 mins

ingredients

1/2 cup seasoned rice vinegar or white wine vinegar
1/2 cup extra virgin olive oil
3 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
4 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
3 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
4 cups mesclun
Additional fresh Italian parsley or basil leaves and/ or chives

directions

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

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