| 1 | | Recipe Basil-Tarragon Vinegarette |
| 3 | tb | Fresh grated parmesan cheese |
| 1 | lg | Bunch fresh broccoli florets ** |
| 2 | lg | Carrots; peeled and sliced |
| | ; into 1/4 inch piece |
| 1 | sm | Zucchini squash; halved and cut into |
| | ; 1/3 inch slices ** |
| 1 | sm | Yellow squash; halved and cut into |
| | 1/3 inch slices ** |
| 1/2 | c | Diced sweet red pepper |
| 1/2 | c | Diced sweet green pepper |
| 1 | cn | Black olives; sliced |
| 2 | md | Tomatoes cut into 1/2 inch wedges |
| 1 | cn | Artichoke hearts; drained and cut |
| | ; into bite sized pie |
| 1 | bn | Green onions; cleaned and chopped |
| 6 | oz | Salad pasta cooked according to package |
| | Directions. Blanch in cold water and |
| | Drain when cooked. |
| | Additional fresh grated parmesan cheese. |
