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Fresh vegetable salad

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Ingredients/Components

salt - 1 tsp
butter - 1/4 lb
lemon juice - 1 Tbsp
grated Parmesan cheese - 1/2 c
red wine vinegar - 2 Tbsp
Dijon mustard - 1 tsp
olive oil - 3 Tbsp
broccoli flowerets
fresh ground pepper - 1 item
chopped chives - 1 tsp
to 2 cloves garlic, crushed - 1 item
cauliflowerets
cherry tomatoes, sliced in half
each sliced: mushrooms, zucchini, carrots, green onions and green or red pepper rings
Vinaigrette:1 small garlic
To make the vinaigrette, rub the salt into the garlic clove until it forms a paste

How to make fresh vegetable salad:

Vinaigrette:1 small garlic1 tsp. salt1 tsp. Dijon mustard fresh ground pepper1 tsp. chopped chives2 Tbsp. red wine vinegar1 Tbsp. lemon juice3 Tbsp. olive oil Prepare all the vegetables and set aside.

To make the vinaigrette, rub the salt into the garlic clove until it forms a paste. In a jar, combine the mustard, lemon juice, vinegar and oil and the garlic paste. Shake well.

Assemble vegetables in a large salad bowl. Pour the dressing over the vegetables and marinate for at least 2 hours. To serve, drain the vegetables and arrange on a large platter lined with watercress and spinach leaves. Makes 6 servings.Pumpernickel Toast:1 loaf unsliced pumpernickel bread1/4 lb. butter1 to 2 cloves garlic, crushed1/2 c. grated Parmesan cheese In order to slice bread paper thin, freeze it first. Then with a sharp knife, slice as thin as you can. Melt butter over low heat. Add garlic and cheese; stir to blend. Using a pastry brush, spread one side of each piece of bread with the butter mixture. Arrange slices in a single layer on ungreased baking sheet. Bake at 275° until crisp, perhaps 15 to 20 minutes. Store in an airtight container. Serve as an appetizer or with soups and salads.

Recipe categories: Salads, Side dish, Vegetables.

Rating:

Average rating: 4, total votes: 4

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sugar, pkg, salt, oil, lemon juice, red wine vinegar