Recipe - Vegetable Salad Platter With Rosemary Dressing

1 Chayote; peeled
2 Peeled carrots
1 Cauliflower
One half bn Broccoli
2 Zucchini; or more
1 pt Cherry tomatoes; halved for
garnish
Black olives; for garnish

ROSEMARY DRESSING
1 One half cup Oil
One half cup Red wine vinegar
2 teaspoon Sugar
One half teaspoon Paprika
1 tablespoon Crushed dried rosemary
leaves
2 Cloves garlic; split
Salt

DRESSING: Combine the oil, vinegar, sugar, paprika, rosemary, adnd garlic
in a small bowl or jar. Season to taste with salt. Shake vigorously and
then refrigerate overnight to blend flavors. MAKES ABOUT 2 CUPS DRESSING

SALAD: steam the vegetables, but do not overcook. They should be just
tendercrisp.

Slice the chayote in thin wedges. Julienne the carrots and cut the
cauliflower and broccoli into florets. Slice the zucchini in thin rings.
Marinate them in half the rosemary dressing overnight.

At serving time, arrange the marinated vegetables on a large platter and
garnish with cherry tomatoes and black olives. Serve with additional
rosemary dressing on the side.

MAKES 8 TO 10 SERVINGS

[Betsy Balsley (Food Editor), 1990: BEST RECIPES FROM THE LOS ANGELES TIMES
(NY: Abrams)]; [Hanneman 1998 June]

Notes: "Next time you need a spectacular presentation of vegetables, try
this. Just be sure not to overcook any of the vegetables as they should
still be a bit crunchy." This salad tastes best when served at room
temperature, so if you do it ahead and refrigerate, allow time for the
vegetable to warm for serving; about 30 minutes.

Recipe by: Balsley, 1990: BEST RECIPES FROM LA TIMES

Posted to KitMailbox Digest by Roberta Banghart bobbi744@acd.net on Sep
14, 1998, converted by MM_Buster v2.0l.