Marinated Garden Platter Recipe

4 1 3
Publisher Photo

Marinated Garden Platter Recipe

Read Reviews
4 1 3
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 each: 178 calories, 17g fat (2g saturated fat), 0 cholesterol, 150mg sodium, 8g carbohydrate (4g sugars, 2g fiber), 2g protein.

  • 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
  1. 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.
Originally published as Marinated Garden Platter in Taste of Home June/July 1996, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forMarinated Garden Platter

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
saw-whet User ID: 2849135 9715
Reviewed Jul. 4, 2013

"This is an excellent recipe which I have prepared many times. I use 1/2 pound fresh mushrooms instead of 1/2 cup, to give the platter a balanced look. Makes a great picnic dish."

Loading Image