Vinaigrette Vegetable Plate

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Vinaigrette Vegetable Plate

16 ounces whole green beans or 2 bunches asparagus

1 cauliflower, separated into flowerets

1 jar (7 ounces) artichoke hearts, drained

1/4 cup wine vinegar

2 tablespoons water

1/2 envelope (1 7/8 ounce size) Italian salad dressing mix

1/2 envelope (1 7/8 ounce size) onion salad dressing mix

2/3 cup salad oil

In separate saucepans, cook beans and cauliflowerets in 1 inch boiling salted

water (1/2 teaspoon salt to 1 cup water) until just tender; drain. Arrange

vegetables and artichoke hearts in sepa­rate sections in glass dish. Shake

vinegar, water and salad dressing mixes in covered jar. Add oil; shake until

mixed. Pour dressing over vegetables. Cover; refrigerate at least 2 hours,

spooning dressing over vegetables occasionally.

Makes 4 servings.

" I would rather walk with God in the dark

than go alone in the light. "

~Blessed, Sugar