Yield: 15 Servings
Measure | Ingredient |
---|---|
1 quart | Broccoli florets |
3 cups | Cauliflower flowerets |
2 cups | Mushrooms; sliced |
1 cup | Peas; sugar snap, halved |
1 cup | Radishes; sliced |
1 cup | Carrots; sliced |
1 cup | Peas; fresh or frozen |
¼ cup | Green onions; sliced |
¾ cup | Olive oil |
⅓ cup | Red wine vinegar |
2 tablespoons | Sugar |
1¾ tablespoon | Chives; fresh, minced |
1 teaspoon | Pepper |
1 teaspoon | Dijon mustard |
½ teaspoon | Salt |
1 \N | Garlic cloves; pressed |
2 quarts | Greens; assorted, torn |
In a large bowl, toss the first eight ingredients. Whisk the oil, vinegar, sugar, chives, pepper, mustard, salt and garlic; pour over vegetables and toss. Place half greens in a bowl; top with half of vegetable mixture.
Repeat layers. Cover and refrigerate for at least 6 hours, or overnight.
Recipe by: Country Woman Magazine, 6/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997