*  Exported from  MasterCook  *
 
                     Marinated Green Bean Salad (June)
 
 Recipe By     : Jane Rubey, gourmet@aimnet.com (1996)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        fresh green beans -- washed and trimmed
    8      ounces        young zucchini -- washed and trimmed
    8      ounces        red bell pepper -- roasted
    3      tablespoons   balsamic vinegar
    1      tablespoon    extra virgin olive oil
    2      cloves        garlic -- sliced
    1                    anchovy -- minced
    1      tablespoon    parsley -- minced
      1/2  teaspoon      salt
                         freshly ground pepper
    6      large         lettuce leaves
 
 Steam whole beans and squash until just tender, about 6 minutes. Plunge into cold
water to stop cooking. Cut beans on diagonal into 2-inch lengths. Cut zucchini
into 2-inch sticks, about as big around as green beans. Remove char, seeds and
stem from pepper and cut into 2-inch strips. In a medium bowl, mix together
vinegar, oil, garlic, anchovy, parsley and salt and pepper. Add vegetables and
allow to stand at least 30 minutes. Divide among lettuce leaves to serve,
drizzling any remaining marinade over the top. Serves 6
 
 Copyright© 1996, Jane A. Rubey, M.P.H., R.D. World Rights Reserved
 
 
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