Green salad primavera with spinach spirali

4 Servings

Ingredients

Quantity Ingredient
½ pounds Fresh spinach pasta, spirali
¼ pounds Peas, fresh or frozen
¼ pounds Green beans, petite, thawed
½ pounds Fresh asparagus, cut 2 inch pieces
½ pounds Broccoli florets
2 smalls Zucchini, diagonally sliced
½ cup Snow peas
½ cup Button mushrooms, halved
¼ cup Virgin olive oil
2 tablespoons Fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon Fresh tarragon, finely chopped
Salt and pepper, freshly ground

Directions

SALAD DRESSING

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 ⅔/97 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 <phannema@...> on Feb 03, 1997.

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