Recipe - Green Salad Primavera With Spinach Spirali

One half pound Fresh spinach pasta, spirali
One fourth pound Peas, fresh or frozen
One fourth pound Green beans, petite, thawed
One half pound Fresh asparagus, cut 2 inch
pieces
One half pound Broccoli florets
2 small Zucchini, diagonally cut or sliced up
One half cup Snow peas
One half cup Button mushrooms, halved

SALAD DRESSING
One fourth cup Virgin olive oil
2 tablespoon Fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon Fresh tarragon, finely
chopped
Salt and pepper, freshly
ground

Blanch vegetables and refresh in ice water. Drain. Cook pasta (5 to 6
ounces of dried corkscrews may be substituted). Cook until al dente, rinse
in cold water, drain. Transfer to serving bowl and stir with a little oil.
Add the blanched vegetables. Make the dressing (whisk or shaker bottle) and
pour on the salad. Toss well to cook.

To Serve: you may serve immediately but refrigerating for 1 to 2 hours is
recommended. Serves 4 main or 6 first course salads. Message to McRecipe
2/3/97 from Cookbook in patH's Library.

Recipe by: Bay Books (1995) Vegetables for All Seasons (p10)

Posted to MCRecipe Digest V1 #470 by PATh phannema@wizard.ucr.edu on Feb
03, 1997.