Title: Green Salad Primavera with Spinach Spirali
Categories: None
Yield: 4 Servings

1/2 lb Fresh spinach pasta, spirali
1/4 lb Peas, fresh or frozen
1/4 lb Green beans, petite, thawed
1/2 lb Fresh asparagus, cut 2 inch
-pieces
1/2 lb Broccoli florets
2 sm Zucchini, diagonally sliced
1/2 c Snow peas
1/2 c Button mushrooms, halved

-------------------------------SALAD DRESSING-------------------------------
1/4 c Virgin olive oil
2 tb Fresh lemon juice
1 ts Dijon mustard
1 tb 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 MC-Recipe Digest V1 #470 by PATh on Feb
03, 1997.