Marinated Vegetables with Tarragon Vinaigrette

Yield: 1 3/4 cups

Ingredients

• 1  pound  fresh asparagus
• 1 1/2  pounds  new potatoes, quartered
• 1  pound  baby carrots
• 1/2  pound  green beans
• 1  pint cherry tomatoes
• 1  pint yellow pear tomatoes
• 3  yellow bell peppers, cut in 1/2-inch slices
• 1  cucumber, scored and sliced
• Tarragon Vinaigrette
• Lettuce leaves

Preparation

Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

Cook asparagus in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain, and place in a zip-top plastic bag.

Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain and place in a zip-top plastic bag.

Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.

Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally. Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.