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Marinated Garden Platter Recipe

Sharing this mouthwatering vegetable medley, Patty Kile of Elizabethtown, Pennsylvania assures, "The delicate flavor of the fresh green beans really comes through."—Patricia D Kile, Elizabethtown, Pennsylvania.

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Marinated Garden Platter Recipe

Prep: 15 min. + chilling

Yield: 8-10 Servings

15 15

Ingredients

1-1/2 pounds fresh green beans
3/4 cup canola oil
1/3 cup cider vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 pint cherry tomatoes, halved
2 tablespoons finely chopped red onion
1/2 cup sliced fresh mushrooms

Directions

In a saucepan, cover beans with water; cook until crisp-tender. Meanwhile, in a small jar with tight-fitting lid, combine the next six ingredients and shake well. In a bowl, combine tomatoes, onion and 1/4 cup dressing. Combine mushrooms and 2 tablespoons dressing in another bowl. Drain the beans; place in a bowl. Add remaining dressing. Chill the vegetables in their separate bowls for at least 1 hour. To serve, arrange vegetables on a platter. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 178 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 150 mg sodium, 8 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Marinated Garden Platter in Taste of Home June/July 1996, p17