Ingredients
1/2
cup mayonnaise or salad dressing
1/2
cup sour cream
1/4
cup Dijon mustard
2
teaspoons honey
1/2
teaspoon dried tarragon leaves
1/8
teaspoon salt
1/2
lb fresh green beans
1
medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces
2
cups cauliflower florets
1
tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves
1
tablespoon olive or vegetable oil
1/4
teaspoon peppered seasoned salt
Tarragon sprigs, if desired
Preparation
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time.
In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
