HARVEST VEGETABLE SALAD
From: Susan Mihalo VanRiper, Allison Park
Primary category: Salads
3 lbs zucchini, cut into rounds
2 lbs fresh mushrooms, sliced
4 large sweet red peppers, cut into strips
5 cucumbers, sliced
4 pints cherry tomatoes, halved
24 radishes, sliced
1 large head of cauliflower, cut into flowerets
3 TB Dijon mustard
1 c olive oil
1/2 c red wine vinegar
1/4 c cabernet wine
3 cloves garlic, crushed
Fresh tarragon leaves
Salt and pepper to taste
Primary category: Salads
Ingredients
3 lbs carrots, cut into julienne3 lbs zucchini, cut into rounds
2 lbs fresh mushrooms, sliced
4 large sweet red peppers, cut into strips
5 cucumbers, sliced
4 pints cherry tomatoes, halved
24 radishes, sliced
1 large head of cauliflower, cut into flowerets
3 TB Dijon mustard
1 c olive oil
1/2 c red wine vinegar
1/4 c cabernet wine
3 cloves garlic, crushed
Fresh tarragon leaves
Salt and pepper to taste
Procedure
Combine the vegetables in a large bowl.
Beat the mustard, vinegar, garlic and wine together with a wire whisk. Add a few drops of oil at a time and whisk together. Season with salt and pepper.
Add the tarragon leaves to the vegetables. Pour the dressing over all and toss. Serves 24.
(You may add pasta to make the dish heartier, but you must double the dressing to cover all of the salad.)
