| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Vegetable Saute with Warm Vinaigrette

2 cups cauliflower flowerets
1 1/2 cups sliced carrot
2 cups fresh or frozen sugar snap peas, thawed
8 bacon slices, chopped
1 garlic clove, minced
1 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 green onions, sliced (optional)

1. Cook first 3 ingredients in a small amount of boiling water in a 31/2-quart saucepan 2 to 3 minutes; drain, return vegetables to pan.
2. Cook bacon in a skillet over medium heat until crisp. Stir in garlic and next 3 ingredients. Pour mixture over vegetables, and toss. Sprinkle with green onions, if desired, and serve immediately.

Makes 6 servings.

||| Save this Recipe on Delicious |||