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Cooked by: Chef / Last Modified: 7/5/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: In a small bowl, combine red wine vinegar, lemon juice, chives,
mustard, salt and black pepper; mix well. With a wire whisk, blend in
olive oil. Combine vegetables, sunflower seeds and Parmesan cheese in
a salad bowl and marinate vegetables in refrigerator 8 hours or
overnight.
Ingredients:
1/3 Cup(s) Red Wine Vinegar
3 Tablespoon(s) Fresh Lemon Juice
1 Tablespoon(s) Fresh Chives; minced
1 1/2 Teaspoon(s) Dry Mustard
1 1/2 Teaspoon(s) Salt
1 Teaspoon(s) Ground Black Pepper
1/3 Cup(s) Virgin Olive Oil
1 1/2 Cup(s) Mushrooms; thinly sliced
1 1/2 Cup(s) Cherry Tomatoes; halved
1 1/2 Cup(s) Zucchini; thinly sliced
1 1/2 Cup(s) Carrots; thinly sliced
1 1/2 Cup(s) Green Onions; thinly sliced
1 1/2 Cup(s) Green Bell Pepper; sliced
1 1/2 Cup(s) Broccoli Florets
1 1/2 Cup(s) Cauliflower Florets
1/2 Cup(s) Sunflower Seeds; shelled
1/2 Cup(s) Parmesan Cheese |
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