Ingredients
- 1 cup walnuts
- 1 1/2 cup walnut or canola oil
- 1 cup extra-virgin olive oil
- 3/4 cup balsamic vinegar
- 2 Tbsp. Dijon-style mustard
- 2 tsp. coarse-ground pepper
- 2 tsp. salt
- 2 lb. asparagus, cooked tender-crisp
- 1 lb. green beans, cooked tender-crisp
- 2 lb. tiny red potatoes, boiled
- 6 bell peppers (use red, yellow and green), cut into strips
- Rosemary sprigs
Directions
Spread walnuts on cookie sheet and toast in 325 degrees F oven 5-8 minutes. Chop walnuts coarsely. In medium bowl blend walnut and oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts. Pour dressing over vegetables and marinate 8-24 hours. To serve, arrange on large platter and garnish with rosemary.
By Robin from Washington, IA
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