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Marinated Vegetables with Tarragon Vinaigrette

Yield 1 3/4 cups

Ingredients

  • 1 pound fresh asparagus
  • 1 1/2 pounds new potatoes, quartered
  • 1 pound baby carrots
  • 1/2 pound green beans
  • 1 pint cherry tomatoes
  • 1 pint yellow pear tomatoes
  • 3 yellow bell peppers, cut in 1/2-inch slices
  • 1 cucumber, scored and sliced
  • Tarragon Vinaigrette
  • Lettuce leaves

How to Make It

  1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

  2. Cook asparagus in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain, and place in a zip-top plastic bag.

  3. Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

  4. Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

  5. Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain and place in a zip-top plastic bag.

  6. Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.

  7. Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally. Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.