Source: dLife

Fresh mixed vegetables with a vibrant yellow dressing.

Servings

2 medium zucchini , thinly sliced
8 oz fresh asparagus , cut into 1 1/2 inch pieces (steamed)
1 cup Peas, green, sweet, frozen , thawed
0.5 cup sliced carrots , steamed
0.75 cup orzo pasta , cooked
2 cup romaine lettuce leaf , torn (or any type of lettuce leaf you prefer)
4 oz fresh cherry tomatoes , 4 tomatoes cut into halves

Mustard Tumeric Vinaigrette
0.25 cup red wine vinegar
0.25 tsp ground turmeric
2 tbsp fresh lemon juice
2 tbsp olive oil
2 tsp dijon mustard
2 medium garlic cloves , minced
0.25 tsp salt
0.25 tsp black pepper

1 Mix zucchini, asparagus, peas, carrots, and orzo.
2 Drizzle dressing overtop and gently toss.
3 Serve over lettuce-lined and tomato-garnished plates.
Mustard Tumeric Vinaigrette
1 Over medium heat, heat vinegar and turmeric in a pot 2 to 3 minutes, stirring continually. Let cool.
2 Whisk together vinegar with lemon juice, oil, mustard, garlic, salt, and pepper. Chill until ready to use.

Curry powder can be substituted for turmeric.