*  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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