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Serves 4.

• 2 cups fresh small broccoli florets
• 1 small yellow summer squash, halved lengthwise and sliced
• 1 small zucchini, cut into bite-size strips
• 1/2 teaspoon crushed red pepper
• 1/3 cup white balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon sugar

Cooking Directions
Cook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain.
Immediately plunge cooked broccoli into ice water. When chilled, drain.

In large bowl, combine broccoli, yellow squash, zucchini and crushed red pepper.

In glass measuring cup, combine vinegar, oil, lemon juice and sugar.

Pour over broccoli mixture; toss gently to coat. Cover and chill for 2-4 hours, stirring occasionally. 

Serving Suggestions
Enjoy fresh vegetables at the height of the season with this side salad. A light and healthy side for Herbed Pork Chops.

Nutrition Facts
Calories 100 calories; Protein 2 grams; Fat 7 grams; Sodium 15 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 8 grams; Fiber 2 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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