Green salad primavera with spinach spirali
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh spinach pasta, spirali |
| ¼ | pounds | Peas, fresh or frozen |
| ¼ | pounds | Green beans, petite, thawed |
| ½ | pounds | Fresh asparagus, cut 2 inch pieces |
| ½ | pounds | Broccoli florets |
| 2 | smalls | Zucchini, diagonally sliced |
| ½ | cup | Snow peas |
| ½ | cup | Button mushrooms, halved |
| ¼ | cup | Virgin olive oil |
| 2 | tablespoons | Fresh lemon juice |
| 1 | teaspoon | Dijon mustard |
| 1 | tablespoon | Fresh tarragon, finely chopped |
| Salt and pepper, freshly ground | ||
Directions
SALAD DRESSING
Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6 ounces of dried corkscrews may be substituted). Cook until al dente, rinse in cold water, drain. Transfer to serving bowl and stir with a little oil.
Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and pour on the salad. Toss well to cook.
To Serve: you may serve immediately but refrigerating for 1 to 2 hours is recommended. Serves 4 main or 6 first course salads. Message to McRecipe ⅔/97 from Cookbook in patH's Library.
Recipe by: Bay Books (1995) Vegetables for All Seasons (p10) Posted to MC-Recipe Digest V1 #470 by PATh <phannema@...> on Feb 03, 1997.