Recipe by Coastal Living November 1999

Gallery

Recipe Summary test

Yield:
1 3/4 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

  • 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.

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

  • 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.

Advertisement