Yield
1 3/4 cups

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 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.

Step 6

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

Step 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.

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