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Mixed Vegetables and Orzo Vinaigrette
Source: dLife

Fresh mixed vegetables with a vibrant yellow dressing.

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 103.0
Total Carbs 14.1 g
Dietary Fiber 3.0 g
Sugars 3.9 g
Total Fat 3.7 g
Saturated Fat 0.5 g
Unsaturated Fat 0.4 g
Potassium 235.3 mg
Protein 3.5 g
Sodium 118.1 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

2 each  medium zucchini
8 oz  fresh asparagus
1 cup  Peas, green, sweet, frozen
0 1/2 cup  sliced carrots
0 3/4 cup  orzo pasta
2 cup  romaine lettuce leaf
4 oz  fresh cherry tomatoes

Mustard Tumeric Vinaigrette
0 1/4 cup  red wine vinegar
0 1/4 tsp  ground turmeric
2 tbsp  fresh lemon juice
2 tbsp  olive oil
2 tsp  dijon mustard
2 each  medium garlic cloves
0 1/4 tsp  salt
0 1/4 tsp  black pepper
Directions
  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.

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