Marinated Vegetables With Tarragon Vinaigrette

1. 1

   Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler, if desired.

2. 2

   Cook asparagus in boiling water to cover 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain, and place in a zip-top plastic bag.

3. 3

   Cook potatoes in boiling salted water to cover 10 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

4. 4

   Cook carrots in boiling salted water to cover 5 minutes or until tender; drain. Cool. Place in a zip-top plastic bag.

5. 5

   Cook beans in boiling water to cover 3 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process. Drain and place in a zip-top plastic bag.

6. 6

   Place tomatoes, bell peppers, and cucumber in separate zip-top plastic bags.

7. 7

   Pour 1/4 cup Tarragon Vinaigrette into each bag. Seal and chill at least 1 hour, turning occasionally. Drain each bag, discarding dressing. Arrange vegetables on a lettuce-lined platter.

* Per serving · 4 servings · Values may vary.