Yield: 8 Servings
|1½ pounds||Fresh green beans|
|¾ cup||Vegetable oil|
|⅓ cup||Cider vinegar|
|2 teaspoons||Dijon mustard|
|1 pint||Cherry tomatoes -- halved|
|2 tablespoons||Red onion -- finely chopped|
|½ cup||Fresh mushrooms -- sliced|
In a saucepan, cover beans with water; cook until crisp-tender.
Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well. In a bowl, combine tomatoes, onion and ¼ cup dressing. Combine mushrooms and 2 tablespoons dressing in another bowl. Drain the beans; place in bowl. Add remaining dressing.
chill the vegetables in their separate bowls for at least 1 hour. To serve, arrange vegetables on a platter.
Recipe By : Taste Of Home June/July '96