1-1/2 pounds broccoli, trimmed into florets
3/4 pound green beans, trimmed
1 pound zucchini or yellow squash, cut into 3/4-inch slices
1 pound carrots, cut into 1/2-inch slices
For the vinaigrette
1 large shallot, chopped
1 large garlic clove, chopped
2 teaspoons coarse-grained mustard
2 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar
1/3 cup olive oil
1. In a kettle of boiling water, blanch each raw vegetable separately for approximately 3 to 5 minutes, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Then, transfer the vegetables with the slotted spoon to a towel and pat dry.
2. The vegetables may be cooked 1 day in advance and kept covered and chilled.
3. Make the vinaigrette: In a blender or food processor blend together the shallot, garlic, mustard, lemon juice, and vinegar until the mixture is smooth. Salt and pepper to taste. With the motor running, add the oil in a stream and blend the dressing until it is emulsified.
4. Put blanched vegetables in a large bowl, add vinaigrette and gently toss to coat. Salad will keep for about 3 days, covered in the refrigerator.
Per serving: 100 calories, 6g fat, 1g sat. fat, 10g carbohydrates, 3g protein, 41mg sodium, 4g fiber
Central Offices — 205 W. Highland Ave. STE 501, Milwaukee, WI 53203 — Phone (414) 431-3377 — Fax (414) 431-4522
Milwaukee Web Design by Byte Studios