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Cold Vegetables with Mustard Vinaigrette
(Makes 8 servings)

4 medium zucchini, cut into thin julienne
4 yellow squash, cut into thin julienne
1 red bell pepper, seeded and cut into thin julienne
1 1/4 pounds (600 g) fresh green beans, tipped and ends snapped
1 1/2 pounds (720 g) small new red potatoes or creamers

mustard vinaigrette:
2 scallions, minced, white part only
1 garlic clove, minced
2 tablespoons (30 ml) Dijon mustard
3 tablespoons (45 ml) boiling water
3 tablespoons (45 ml) olive oil
juice of one lemon
2 tablespoons (30 ml) basil, chopped
freshly ground pepper

Blanch the zucchini, squash, and red pepper
for 2 minutes, until crisp-cooked. Refresh under
cold water and dry on paper towels. Refrigerate.

Cook the beans until crisp cooked in salted simmering water for 4 -5 minutes. Refresh under cold water, dry on paper towel and refrigerate.

Boil the potatoes in lightly salted boiling water until cooked, about 8-10 minutes depending on size. Refresh under cold water and refrigerate until ready to make salad.

To make the vinaigrette: Place the scallions. garlic, and mustard in a small bowl. Whisk in the boiling water slowly . Add the olive oil, lemon juice, basil and pepper.

To serve: Toss the julienne vegetables with 3 tablespoons of vinaigrette. Place in the center of a platter. Place the potatoes and green beans around them and drizzle with the remainder of the dressing.

Per serving: 176 calories (28% calories from fat), 6 g protein, 6 g total fat (0.8 g saturated fat), 29 g carbohydrates, 7 g dietary fiber, 0 mg cholesterol, 109 mg sodium

Diabetic exchanges: 2 carbohydrate (1 bread/starch, 3 vegetable), 1 fat

Marilynn chief_cook2

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