Recipe By : Lioren Fumich
Serving Size : 6 Preparation Time :0:00
Categories : Five Star
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe Basil-Tarragon Vinegarette
3 tb parmesan cheese, fresh grated
1 lg bunch fresh broccoli florets **
2 lg carrots -- peeled and sliced
-- into 1/4 inch piece
1 sm zucchini squash -- halved and cut into
-- 1/3 inch slices **
1 sm yellow squash -- halved and cut into
1/3 inch slices **
1/2 c sweet red pepper, diced
1/2 c sweet green pepper, diced
1 cn black olives -- sliced
2 md tomatoes cut into 1/2 inch wedges
1 cn artichoke hearts -- drained and cut
-- into bite sized pie
1 bn green onions -- cleaned and chopped
6 oz salad pasta cooked according to package
- directions. Blanch in cold water and
- drain when cooked.
Additional fresh grated parmesan cheese.
Steam broccoli until tender crisp. Blanch in cold water and drain.
In a two quart covered sauce pan, bring 1 quart of water to a
vigorous boil under high heat. Blanch carrots and squash in boiling
water for 30 seconds. Start timing when water returns to a boil.
Immediately rinse in cold water and drain.
Combine prepared vegetables, 3 tb parmesan cheese, and vinegarette in
a large bowl. Toss gently to coat all pieces. Cover and refrigerate
until chilled. About 1 hour. Uncover and toss occasionally while
marinating in the refrigerator.
Spoon salad into suitable serving dish. Garnish lightly with
additional fresh grated parmesan cheese. Serve with fresh grated
parmesan cheese available to top as individual taste dictates.
Makes 6 to 8 servings
From the kitchen of Loren Fumich
** NOTE: Do not over cook the broccoli, carrots, or squash.
Undercooking is preferred to overcooking. If it is necessary to
prepare ahead, prepare vegetables and pasta, refrigerate in a covered
bowl until about one hour before serving. Combine with marinade a
per instructions.
