Recipe

Vegetables In Lemon Herb Dressing Recipe

	Grizzlybear / All my dishes 8 months, 1 week ago To travel to a picnic or pot-luck, transport vegetable mixture and dressing in an insulated cooler with ice packs. Assemble before serving. Prep:20m Cook:15m Servings:68	Grizzlybear
	salads

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Fans

jenniferby

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Ingredients

8 ounces fresh pea pods or one 6-ounce package frozen pea pods, thawed and drained

1 14-ounce can artichoke hearts, drained and quartered

1/2 of a 14-ounce jar pickled baby corn, drained

8 fresh mushrooms, quartered

2 medium tomatoes, seeded and chopped

1/2 cup olive oil or salad oil

1/4 cup tarragon or white wine vinegar

2 teaspoons finely shredded lemon peel

1 tablespoon lemon juice

1 teaspoon sugar

1 teaspoon dried basil, crushed

Directions

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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