Spring Vegetable Vinaigrette

Pork
Spring Vegetable Vinaigrette
0
13
310
30

Ingredients

1/2 pound zucchini (trimmed)
1/2 pound yellow squash (trimmed)
1/2 pound green beans (trimmed and halved)
1 bunch broccoli (florets only)
1/2 pound sugar pea
1 red bell pepper (seeded and cut into strips)
1 cup olive oil
1/2 cup white wine vinegar
2 teaspoons dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
4 ounces artichoke hearts (chilled, drained and halved)
radishes (For garnish)

Directions

1Heat 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.
2Combine oil, vinegar, mustard, salt and pepper in jar with tight-fitting lid. Cover and refrigerate.
3To 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.
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NutritionView more

310Calories
Sodium14%DV340mg
Fat42%DV27g
Protein10%DV5g
Carbs5%DV14g
Fiber24%DV6g

PER SERVING *

Calories310Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat4g20%
Trans Fat
Cholesterol
Sodium340mg14%
Potassium590mg17%
Protein5g10%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate14g5%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.