Spring Vegetable Vinaigrette

Name: Spring Vegetable Vinaigrette
Total time: 1800 s
Yield: 8 servings
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 snap peas; 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

Pork

13Ingredients

┅Calories

30Minutes

Ingredients

servings:

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 snap peas
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)

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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.

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