Warm Garden Salad

  1. Blanch the broccoli, asparagus, leeks, rutabaga, mushrooms, and zucchini in boiling water for 5 minutes.
  2. Drain and set aside, keeping warm.
  3. Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, sherry, and mustard.
  4. Add salt and pepper to taste and puree.
  5. Moisten the vegetables with the vinaigrette and arrange on top of the salad greens.

broccoli florets, leeks, portobello mushrooms, zucchini, salad greens, garlic, apple cider vinegar, olive oil, sherry, will, salt

Taken from www.epicurious.com/recipes/food/views/warm-garden-salad-378752 (may not work)

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