1 cup orange juice ⅓ cup olive oil 1 tablespoon cider vinegar 2 tablespoon snipped fresh Italian parsley, basil, or thyme 2 teaspoon yellow mustard ⅛ teaspoon ground black pepper
*Shocking Vegetables:
Bring a saucepan half filled with water to a boil. Carefully add vegetables and cook 3 minutes (do not wait for water to return to boil to start timing). Drain in colander and immediately add to a bowl of ice water to halt cooking. Drain well before using.
Teaching Note:
To snip fresh herbs, place a handful in a 1-cup glass measuring cup. Use kitchen scissors to snip them into small pieces.
Raspberry Vinaigrette:
Prepare as above, except substitute raspberry vinegar, and add 1/4 cup mashed fresh raspberries.
