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Ingredients
US|METRIC
8 SERVINGS
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Directions
- Heat large saucepan of water to boiling. Blanch squashes: 5 minutes; beans: 3 minutes; broccoli florets: 2 minutes; peas: 2 minutes; and pepper strips: 1 minute separately, removing each from pan with slotted spoon, rinsing in cold water and chilling.
- Combine oil, vinegar, mustard, salt and pepper in jar with tight-fitting lid. Cover and refrigerate.
- To serve, cut zucchini and yellow squash into 3 x 1/2-inch strips. Arrange all of the blanched vegetables and artichoke hearts on a platter. Shake salad dressing well and drizzle over vegetables. Garinsh platter with radishes.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat240 |
% DAILY VALUE |
Total Fat27g42% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol |
Sodium340mg14% |
Potassium590mg17% |
Protein5g |
Calories from Fat240 |
% DAILY VALUE |
Total Carbohydrate14g5% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A30% |
Vitamin C200% |
Calcium8% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.