Marinated Vegetables with Tarragon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound fresh asparagus |
1 1/2 pounds new potatoes, quartered |
1 pound baby carrots |
1/2 pound green beans |
1 pint cherry tomatoes |
1 pint yellow pear tomatoes |
3 yellow bell peppers, cut in 1/2-inch slices |
1 cucumber, scored and sliced |
tarragon vinaigrette |
lettuce leaves |
Directions:
1. Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.
2. 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.
3. Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.
4. Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.
5. 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.
6. Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.
7. 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.
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