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Vinaigrette Vegetable Plate
16 oz. whole green beans or 2 bunches asparagus
1 cauliflower, separated into flowerets
1 jar (7oz) artichoke hearts, drained
1/4 cup wine vinegar
2 tbsp. water
1/2 envelope (1 7/8 oz size) italian salad dressing mix
1/2 envelope (1 7/8 oz size) onion salad dressing mix
2/3 cup salad oil
4 servings
In separate saucepans, cook beans and cauliflowerets in 1" boiling salted water (1/2 tsp. salt to 1 cup water) until just tender; drain.
Arrange vegetables and artichoke hearts in separate sections in glass dish.
Shake vinegar, water and salad dressing mixes in covered jar.
Add oil; shake until mixed.
Pour dressing over vegetables.
Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.
16 oz. whole green beans or 2 bunches asparagus
1 cauliflower, separated into flowerets
1 jar (7oz) artichoke hearts, drained
1/4 cup wine vinegar
2 tbsp. water
1/2 envelope (1 7/8 oz size) italian salad dressing mix
1/2 envelope (1 7/8 oz size) onion salad dressing mix
2/3 cup salad oil
4 servings
In separate saucepans, cook beans and cauliflowerets in 1" boiling salted water (1/2 tsp. salt to 1 cup water) until just tender; drain.
Arrange vegetables and artichoke hearts in separate sections in glass dish.
Shake vinegar, water and salad dressing mixes in covered jar.
Add oil; shake until mixed.
Pour dressing over vegetables.
Cover; refrigerate at least 2 hours, spooning dressing over vegetables occasionally.
