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Marinated Garden Platter

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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8-10 servings


  • 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


  • 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.

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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.

  • jmd0158
    Jul 24, 2008

    No comment left

  • SusanCJones
    Jan 9, 2007

    No comment left