Spring Vegetables With Lemon Vinaigrette

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Dana Treat
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 pound Yukon Gold or other boiling potatoes

Olive oil

Salt and pepper

2 shallots

1 small red or yellow pepper, sliced into thin strips

1 medium carrot, cut in half lengthwise and sliced 1/2 inch thick on a diagonal

1/2 pound asparagus, woody ends removed, cut into 2 inch lengths on a diagonal

1/4 pound snap peas, strings removed

1/4 pound snow peas, strings removed

1/2 pound English peas, shelled (or use 1/2 cup frozen peas, unthawed)

2 tbsp. pine nuts, toasted

8-12 Ni├žoise olives, pitted

Zest of 1 lemon, grated

2 tbsp. lemon juice

1 tbsp. Champagne vinegar

1/2 tsp. salt

1/8 tsp. black pepper

6 tbsp. olive oil

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