Maille Vegetable Dijon Dressing Food

MAILLE® VEGETABLE DIJON DRESSING

Maille® Vegetable Dijon Dressing image

Asparagus, sugar snap peas, beans, and other vegetables are cooked until just crisp-tender, then tossed in homemade honey-Dijon dressing.

Provided by Maille

Categories Trusted Brands: Recipes and Tips Maille®

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons Maille® Dijon Originale or Old Style Mustard
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey or maple syrup
Salt and pepper
1 pound vegetables such as asparagus, sugar snap peas, green or yellow beans, broccoli, cauliflower or baby carrots

Steps:

In small bowl whisk Maille, olive oil, lemon juice and honey or maple syrup. Season to taste with salt and pepper. Cook vegetables according to type, in boiling, salted water until crisp-tender; drain. Toss hot, cooked vegetables in mustard dressing.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 1.5 g, Sodium 279 mg, Sugar 6.6 g

DIJON OVEN-ROASTED VEGETABLES

Dijon Oven-Roasted Vegetables image

Try our Dijon Oven-Roasted Vegetables as a side dish with your lunch or dinner. Our Dijon Oven-Roasted Vegetables recipe is a zesty and colorful dish.

Provided by My Food and Family

Categories Home

Time 50m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

Ingredients

1/2 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. GREY POUPON Dijon Mustard
1/2 lb. small red potatoes (about 6), quartered
1 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
2 small yellow squash, quartered, cut into 1/2-inch pieces
1 small red onion, cut into thin wedges

Steps:

Heat oven to 425ºF.
Mix dressing and mustard until blended.
Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
Bake 15 min. Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
Add asparagus mixture to pan with potatoes. Bake 18 to 20 min. or until vegetables are tender.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

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