10 ounces of broccoli flowerets tarragon 2 dozen snow peas 10 ounces of whole green beans 1 tablespoon of chives 4 scallions, sliced Cherry tomatoes, halved 1/4 cup of chopped walnuts 2/3 cup of safflower oil 1/3 cup of lemon juice 1/4 teaspoon of mustard powder
Cook the broccoli until crisp tender. Drain and cool in cold water. Drain and place in bottom of glass salad bowl. Sprinkle with tarragon. Cook peas crisp tender, about 30 seconds. Drain, cool in cold water and drain again. Cook beans until crisp tender, drain, cool in cold water and drain again. Arrange carrots over broccoli. Sprinkle with chives. Layer beans next. Sprinkle with scallion. Place peas in center. Place tomato halves in ring around edge of bowl. Sprinkle with walnuts. Cover and chill. At serving time, blend oil, lemon juice and mustard. Pour on salad and toss. Serves 4- 6
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