Garden Vegetable Platter With Pepper-Dijon Dressing
Cut stems from beets. Heat beets and water to cover to boiling in 3-quart saucepan over high heat. Reduce heat to low; cover and simmer 30 minutes or until beets are tender. Drain. When cool enough to handle, peel and cut into bite-size chunks.
Heat beans and enough water to cover to boiling in 2-quart saucepan over high heat. Reduce heat to low; cover and simmer 3 to 5 minutes until tender-crisp. Remove to plate with slotted spoon. In same saucepan, add corn kernels and heat to boiling over high heat. Reduce heat to low; cover and simmer 1 to 3 minutes or until tender. Drain.
Arrange piles of beets, green beans, corn, tomatoes, cucumber and red onion on large platter. Springle with crumbled feta cheese. Cover and refrigerate until ready to serve.
Meanwhile prepare dressing: Combine TABASCO® Sauce, vinegar, mustard and salt in medium bowl; whisk in olive oil until well blended.
To serve, spoon dressing over vegetables.
*Or, substitute cooked carrots, sugar snap peas, zucchini or yellow squash for any of the above garden vegetables.
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You will need:
Original Red Sauce
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