Ingredients
- 1 bunch fresh broccoli
- 4 carrots, sliced
- 2 quarts boiling water
- 1 tablespoon sugar
- 1/2 cup white wine vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups oil
- 1/2 lb. fresh mushrooms, sliced or halved
- 2 tablespoons chopped green pepper
Directions
Trim broccoli florets; peel stems, quarter and cut into 2-inch lengths; set aside. Place carrots in boiling water. Add sugar; boil for 6 minutes. Add broccoli; cook 1 minute longer. Drain well. Run cold water over vegetables to stop cooking.
In large bowl, combine vinegar, mustard, salt, pepper and oil. Whisk until mixture thickens. Add broccoli and carrots; fold in mushrooms and green pepper, to evenly coat with dressing.
Cover and chill at least 3 hours; this tastes even better when refrigerated overnight.
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Submitted 6/13/05.
Source: Home Cooking: March '95
Submitted By: Linda Wilson
lwilson@gatecom.com
Vegetables Vinaigrette