1 pound fresh green beans
1 small head cauliflower
Chicken Stock
1 cup Vinaigrette Dressing
1 pint cherry tomatoes, halved
Salt
Freshly ground pepper
1 medium red onion, thinly sliced
1. Steam green beans and whole cauliflower in separate covered saucepans in 1 inch of stock until tender (about 15 minutes). Drain. Mix beans with1/2 cup dressing; refrigerate covered 3 hours, stirring occasionally.
2. Drain beans and tomatoes; reserve dressing. Place cauliflower in center of a platter; arrange beans and tomatoes around cauliflower. Sprinkle vegetables lightly with salt and pepper. Arrange onion slices over beans and tomatoes. Cut cauliflower into wedges to serve. Pass reserved dressing.
8 TO 10 SERVINGS