This colorful vegetable platter makes the perfect side dish for your next dinner party. Don't forget to pass with herb dressing.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For Herb Dressing, in screw-top jar combine vinegar, olive oil, finely chopped herbs, salt, and pepper. Cover and shake well; set aside.

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  • In a 12-inch skillet bring 1 inch lightly salted water to boiling. Add beets, carrots, and/or green beans. Return to boiling, reduce heat, and cook 3 to 4 minutes or until vegetables are crisp-tender. Add pea pods, if using, the last 1 minute of cooking. To cool, use a slotted spoon to transfer vegetables to a large bowl filled with ice water.

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  • Drain vegetables. On large platter arrange mesclun and vegetables. Sprinkle with herbs; pass dressing. Makes 8 servings.

Test Kitchen Tip:

Dip vegetables in boiling water to set the color.

Nutrition Facts

163 calories; 14 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 333 mg sodium. 294 mg potassium; 10 g carbohydrates; 3 g fiber; 5 g sugar; 2 g protein; 2284 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 1 mg iron;

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