Recipe: Steamed Vegetables with Honey Vinaigrette (blender)

STEAMED VEGETABLES WITH HONEY VINAIGRETTE

1/3 cup honey
1/3 cup white wine vinegar
3 tablespoons Dijon mustard
3/4 cup mild, light-flavored olive oil
3/4 cup water
2 tablespoons poppy seeds
7 cups chopped, sliced, or diced steamed vegetables*

Combine honey, vinegar, mustard, olive oil, water, and poppy seeds in a blender.

Pour vinaigrette over the hot vegetables. Serve hot or chilled.

*Vegetable possibilities include; broccoli; cauliflower; yellow crookneck squash; potatoes; green beans; asparagus; Brussels sprouts; corn; carrots; winter squash; red bell peppers; peas; pumpkin; green bell peppers; lima beans.

Servings: 4
Source: The Garden Variety Cookbook by Sarah Schlesinger