GARDEN VEGETABLE PLATTER
WITH PEPPER-DIJON DRESSING

FOR THE SALAD:
3 large beets
1 pound green beans
2 cups fresh corn kernels (from 4 ears corn)
2 medium tomatoes, cut into wedges
1 medium cucumber, cut into chunks
1 medium red onion, cut in half and thinly sliced
4 ounces feta cheese, crumbled
FOR THE DRESSING:
2 teaspoons Tabasco hot pepper sauce (or to taste)
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 cup olive oil

TO PREPARE THE SALAD:
Cut stems from beets. Place beets in 3-quart saucepan, cover with water and heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until beets are tender. Drain. When cool enough to handle, peel and cut into bite-size chunks. Set aside.

Place green beans in 2-quart saucepan, cover with water and heat to boiling over high heat. Reduce heat to low; cover and simmer 3-5 minutes until tender-crisp. With slotted spoon, remove to plate.

Add corn kernels to the same saucepan and liquid, and heat to boiling over high heat. Reduce heat to low; cover and simmer 1-3 minutes or until tender. Drain.

Arrange piles of beets, green beans, corn, tomatoes, cucumber and red onion on large platter. Sprinkle with feta cheese. Cover and refrigerate until ready to serve.

TO PREPARE THE DRESSING:
Combine hot pepper sauce, vinegar, mustard and salt in medium bowl; whisk in olive oil until well-blended.

TO SERVE:
Spoon dressing over vegetables.

VARIATION:
For any vegetable suggested, you may substitute your choice of cooked carrots, sugar snap peas, zucchini or yellow squash, combined as desired.

Servings: 8
Source: Tabasco/McIlhenny Co.