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
Preparation
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)
