Broccoli and Cauliflower with Mustard Vinaigrette

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<mx2 source= " MasterCook 5.0 " date= " October 30, 2000 " >

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Broccoli and Cauliflower With Mustard Vinaigrette

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<RcpE name= " Broccoli and Cauliflower With Mustard Vinaigrette " author= " Mary

Creel " >

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<![CDATA[

* Exported from MasterCook *

 

Broccoli and Cauliflower With Mustard Vinaigrette

 

Recipe By :Mary Creel

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups broccoli florets

2 cups cauliflower florets

2 tablespoons oil

1/4 cup chopped green onions

1 tablespoon red wine vinegar

1 tablespoon dijon mustard

1/4 teaspoon dried basil

1/8 teaspoon pepper

 

Steam broccoli and cauliflower florets, covered, 6 minute or until crisp-tender.

Heat oil in a small saucepan. Add chopped green

onions, sauté 2 minutes. Remove from heat; add red wine vinegar, Dijon mustard,

dried basil, and peppers. Drizzle over vegetables.

Serves 4.

 

Source:

" Cooking Light, October 2000 "

S(Formatted by):

" KES on 10/30/00 "

 

- - - - - - - - - - - - - - - - - - -

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

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<CatS>

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Vegetables

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<IngR name= " broccoli florets " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " cauliflower florets " unit= " cups " qty= " 2 " ></IngR>

<IngR name= " oil " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped green onions " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " red wine vinegar " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dijon mustard " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " dried basil " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<DirS>

<DirT>

Steam broccoli and cauliflower florets, covered, 6 minute or until crisp-tender.

Heat oil in a small saucepan. Add chopped green

onions, sauté 2 minutes. Remove from heat; add red wine vinegar, Dijon mustard,

dried basil, and peppers. Drizzle over vegetables.

Serves 4.

</DirT>

</DirS>

<Srce>

Cooking Light, October 2000

</Srce>

<AltS label= " Formatted by " source= " KES on 10/30/00 " />

<SrvI>Serve with Baked Fish with Olive-Crumb Coating

</SrvI>

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