Recipe for Cold Vegetables with Mustard Vinaigrette 
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Yield:
8
Ingredients:
Amount Ingredient
4 med zucchini cut into thin
julienne
4 x yellow squash cut into thin
julienne
1 x red bell pepper seeded and cut into
thin julienne
1/4 lb fresh green beans (600 g) tipped and
ends snapped
1/2 lb small new red potatoes or creamers (720 g)
mustard vinaigrette:
2 x scallions (white only) minced
1 x garlic clove minced
2 tbl Dijon mustard (30 ml)
3 tbl boiling water (45 ml)
3 tbl olive oil (45 ml)
1 x lemon juiced
2 tbl basil (30 ml) chopped
Instructions:
Instructions: 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.

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