Vegetables In Lemon Herb Dressing Recipe

Vegetables in Lemon Herb Dressing

From grizzlybear 15 years ago

To travel to a picnic or pot-luck, transport vegetable mixture and dressing in an insulated cooler with ice packs. Assemble before serving.

8 ounces fresh pea pods or one 6-ounce package frozen pea pods, thawed and drained shopping list
1 14-ounce can artichoke hearts, drained and quartered shopping list
1/2 of a 14-ounce jar pickled baby corn, drained shopping list
8 fresh mushrooms, quartered shopping list
2 medium tomatoes, seeded and chopped shopping list
1/2 cup olive oil or salad oil shopping list
1/4 cup tarragon or white wine vinegar shopping list
2 teaspoons finely shredded lemon peel shopping list
1 tablespoon lemon juice shopping list
1 teaspoon sugar shopping list
1 teaspoon dried basil, crushed shopping list

1. If using fresh pea pods, remove tips and strings. Cook fresh pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until tender; drain. (If using frozen pea pods; do not cook.) Combine pea pods, artichoke hearts, corn, mushrooms, and tomatoes in a large container or bowl. Cover and chill for 1 to 2 hours.
2. For dressing, combine oil, vinegar, lemon peel, lemon juice, sugar, and basil in a screw-top jar; cover and shake well to mix.
3. To serve, pour dressing over vegetable mixture; toss gently to coat. Serve with a slotted spoon. Makes 8 side-dish servings.

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" It was excellent "
quaziefly ate it and said...
Great Dish!
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Reviewed by 2 people