Green Salad Primavera with Spinach Spirali
Categories: NoneServes: 4 Servings
Ingredients:
- 1/2 lb Fresh spinach pasta, spirali
- 1/4 lb Peas, fresh or frozen
- 1/4 lb Green beans, petite, thawed
- 1/2 lb Fresh asparagus, cut 2 inch
- -pieces
- 1/2 lb Broccoli florets
- 2 sm Zucchini, diagonally sliced
- 1/2 c Snow peas
- 1/2 c Button mushrooms, halved
Instructions:
-------------------------------SALAD DRESSING-------------------------------
1/4 c Virgin olive oil
2 tb Fresh lemon juice
1 ts Dijon mustard
1 tb Fresh tarragon, finely
-chopped
Salt and pepper, freshly
-ground
Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6
ounces of dried corkscrews may be substituted). Cook until al dente, rinse
in cold water, drain. Transfer to serving bowl and stir with a little oil.
Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and
pour on the salad. Toss well to cook.
To Serve: you may serve immediately but refrigerating for 1 to 2 hours is
recommended. Serves 4 main or 6 first course salads. Message to McRecipe
2/3/97 from Cookbook in patH's Library.
Recipe by: Bay Books (1995) Vegetables for All Seasons (p10)
Posted to MC-Recipe Digest V1 #470 by PATh
03, 1997.
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