Recipe for Tricolor Crudites Platter 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1/4 cup Plus 1 T red wine vinegar
3 tbl Dijon mustard
1/2 cup Plus 2 T olive oil
2 tbl Minced fresh basil OR
2 tsp Dried basil
2 tbl Minced fresh chives or
Green onions
1 tsp Minced fresh rosemary OR
1/2 tsp Dried rosemary
2 lrg cucumbers, peeled, halved, seeded, thinly sliced
2 tsp Salt
2 lrg raw beets, peeled, grated
2 lrg carrots, peeled, grated
2 lrg zucchini, grated
Instructions:
Instructions: Whisk vinegar and Dijon mustard to blend in small bowl. Gradually whisk in olive oil. Mix in basil, chives and rosemary. Season with salt and pepper.

(Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Toss cucumbers and 2 teaspoons salt in bowl. Let stand 1 hour. Rinse and drain well. Place cucumbers in small bowl; add enough dressing to coat.

Place beets, carrots and zucchini in separate bowls. Toss each vegetable with enough dressing to coat. (Vegetables can be made 4 hours ahead. Cover and chill.)

Mound vegetables on platter. Garnish with radishes.

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