Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 12 oz New potatoes; peeled and cut
- OR 3+1/2 cups chopped
- 8 oz Asparagus; trimmed and cut
- Into 1-inch pieces
- 1/4 c Thawed frozen green peas
- 1 tb Rice wine
- OR white-wine vinegar
- 3/4 c Sliced radishes
CREAMY TARRAGON DRESSING
Preparation
In a large saucepan place potatoes with enough salted water to cover. Bring to a boil; boil until potatoes are nearly tender, about 2 minutes. Add asparagus and peas; cook until asparagus are barely tender, about 2 minutes. Transfer vegetables to a colander; drain. Place in a large bowl; add venegar, toss to coat. Add radishes and dressing; stir to coat. Serve warm or cover and refrigerate until cold, about one hour. Serves 4. For the dressing: In a small bowl combine all ingredients. Makes 1/2 cup. Copyright 1996, The Associated Press Notes: Hagerstown, Maryland http://cookbook.herald-mail.com/ Hanneman 1998 June Recipe by: The HERALD-MAIL Online Cookbook By Kitpath on Jun 14, 1998, converted by MM_Buster v2.0l.
