Vegetables in Vinaigrette


Ingredients

1 pound fresh asparagus, cut into 1 inch pieces
1 large head fresh broccoli, cut into flowerets
1 large can artichoke hearts, drained
Dressing:
1/2 cup red wine vinegar
1/4 cup olive oil
3 Tablespoons chopped scallions
2 Tablespoons Dijon mustard
1/2 teaspoon dried chives
2 Tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon black pepper
1 garlic clove, finely chopped

Directions

Cook the asparagus in a large, covered pot of boiling water 4 minutes, or until crisp tender. Cook the broccoli in boiling water 3 minutes, or until crisp tender. Drain well. Place the asparagus, broccoli and artichoke hearts into a large bowl, cover and chill for 30 minutes. In another bowl, combine the dressing ingredients. Mix well. Toss vegetables with dressing. Serves 8.


golden blossom honey product