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Ingredients
US|METRIC
8 SERVINGS
- 1/2 lb. zucchini (trimmed)
- 1/2 lb. yellow squash (trimmed)
- 1/2 lb. green beans (trimmed and halved)
- 1 bunch broccoli (florets only)
- 1/2 lb. sugar snap peas
- 1 red bell pepper (seeded and cut into strips)
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 2 tsp. dijon style mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
- 4 oz. artichoke hearts (chilled, drained and halved)
- radishes (For garnish, optional)
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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.
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