Spring Vegetable Vinaigrette Recipe

Name: Spring Vegetable Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Radishes, for garnish

Servings: persons

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
Radishes, for garnish

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.
4
Arrange all of the blanched vegetables and artichoke hearts on a platter.
5
Shake salad dressing well and drizzle over vegetables. Garnish platter with radishes.
6
(soure national Pork board)

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Spring Vegetable Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spring Vegetable Vinaigrette

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