Serves: 4
Total Calories: 191
1. Prepare the vinaigrette. Reserve. Cook the potatoes in boiling salted water to cover until tender, but not soft, 15 to 18 minutes. Using a large slotted spoon, transfer the potatoes to a strainer and cool under running water, peel, and thinly slice. Put in a large bowl.
2. Continue to cook each kind of vegetable in the same boiling salted water, separately, to prevent overcooking. Transfer and cool them in the same manner for each kind, and put them in the bowl with the potatoes. Cook the carrots about 3 minutes, the green beans 5 to 6 minutes, depending on the size, and the zucchini about 1 minute.
3. Add the vinaigrette to the bowl and toss gently to coat. Add salt, if needed. Put the vegetables in the refrigerator until cold, about 20 to 30 minutes, or up to overnight. Serve as a tossed salad or spoon each vegetable separately into rows on a serving platter. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cold Vegetables in Vinaigrette recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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