Spring Vegetable Vinaigrette
Ingredients
- 1/2 pound small zucchini squash, trimmed ⓘ
- 1/2 pound small yellow squash, trimmed ⓘ
- 1/2 pound green beans, trimmed and halved ⓘ
- 1 small 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-style mustard
- 1 teaspoon salt ⓘ
- 1/2 teaspoon black pepper
- 1 (4oz.) jar artichoke hearts, chilled, drained and halved ⓘ
Instructions
- 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. Garnish platter with radishes.
- (soure national Pork board)
Nutrition & Diet Analysis (per serving)
346
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).