1 bunch broccoli, cut into 1 inch pieces
4 carrots, julienned
10 oz. fresh green beans, trimmed
4 oz. snow peas, trimmed
1 pt. cherry tomatoes, halved
4 green onions, sliced thin
1/2 c. walnuts, chopped

DRESSING:

1/3 c. red wine vinegar
1 1/2 tsp. fresh tarragon or (1/4 tsp. dried)
1/4 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2/3 c. olive oil

Arrange steamer rack in large saucepot. Add broccoli and steam until tender-crisp, 3 minutes. Cool. Steam carrots 4 minutes, green beans 3 minutes, snow peas 1 minute. Toss vegetables in large bowl with tomatoes and green onions. Stir in 1/2 cup dressing. Cover and refrigerate 2 hours. Sprinkle top with walnuts and serve with remaining dressing. Makes 6 servings.

DRESSING: Whisk vinegar, tarragon, mustard, salt and pepper in small bowl. Gradually whisk in oil in thin, steady steam. Makes 1 cup.