*  Exported from  MasterCook  *
 
                         TRICOLOR CRUDITES PLATTER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Appetizers                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            Plus 1 T red wine vinegar
    3       tb           Dijon mustard
      1/2   c            Plus 2 T olive oil
    2       tb           Minced fresh basil OR
    2       ts           Dried basil
    2       tb           Minced fresh chives or
                         Green onions
    1       t            Minced fresh rosemary OR
      1/2   ts           Dried rosemary
    2                    Large cucumbers, peeled,
                         -halved, seeded, thinly
                         -sliced
    2       ts           Salt
    2                    Large raw beets, peeled,
                         -grated
    2                    Large carrots, peeled,
                         -grated
    2                    Large zucchini, grated
    1                    Bunch radishes, trimmed
 
   Whisk vinegar and Dijon mustard to blend in small
   bowl.  Gradually whisk in olive oil.  Mix in basil,
   chives and rosemary.  Season with salt and pepper.
   (Dressing can be prepared 1 day ahead.  Cover and
   refrigerate.)
   
   Toss cucumbers and 2 teaspoons salt in bowl.  Let
   stand 1 hour. Rinse and drain well.  Place cucumbers
   in small bowl; add enough dressing to coat.
   
   Place beets, carrots and zucchini in separate bowls.
   Toss each vegetable with enough dressing to coat.
   (Vegetables can be made 4 hours ahead. Cover and
   chill.)
   
   Mound vegetables on platter.  Garnish with radishes.
   
   Bon Appetit/May 94 Typed by Didi Pahl
  
 
 
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