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SPRING VEGETABLE VINAIGRETTE

Serves 8

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 
 

Cooking 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. Garnish platter with radishes.

Serving Suggestions
Welcome in spring with this colorful salad. Enjoy it the rest of the year as well. Serve with favorite grilled chops or tenderloin medallions.
 

Nutrition Facts
Calories 302 calories; Protein 5 grams; Fat 28 grams; Sodium 355 milligrams; Cholesterol 0 milligrams; Saturated Fat 4 grams; Carbohydrates 13 grams; Fiber 6 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com