Marinated Garden Platter

Name: Marinated Garden Platter
Prep time: 15 min
Total time: 15 min
Yield: 8-10 servings.
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

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.

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.

Nutrition Facts

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

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

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saw-whet

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.