Ingredients

serves 6. serving size: 1 or 2 pieces of each vegetable on a bed of greens.

　　8 small broccoli florets

　　8 asparagus tips

　　4 small leeks, washed thoroughly

　　1 small rutabaga, cut into thin strips

　　2 portobello mushrooms, thinly sliced

　　2 zucchini, thinly sliced

　　4 cups assorted salad greens or 6 romaine lettuce leaves

　　

Vinaigrette

1 garlic clove, crushed

　　2/3 cup apple cider vinegar

　　1/3 cup olive oil

　　2 tablespoons sherry

　　2/3 teaspoon prepared mustard (any kind will do)

　　Salt and pepper

　　

Step 1

Blanch the broccoli, asparagus, leeks, rutabaga, mushrooms, and zucchini in boiling water for 5 minutes. Drain and set aside, keeping warm.

　　

Step 2

Prepare the vinaigrette: In a blender, combine the garlic, vinegar, olive oil, sherry, and mustard. Add salt and pepper to taste and puree.

　　

Step 3

Moisten the vegetables with the vinaigrette and arrange on top of the salad greens.

　　Cooks' Note

　　You can return to this dish as often as you choose.

　　Great Food, All Day Long