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)

Directions

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