Creamy Vegetables in Creamy Vinaigrette
Prep Time: 15 Minutes - Servings: 8 - Difficulty Level: 2 Ingredients: Dressing: 1/4 cup non-fat or low-fat plain yogurt 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon sugar 1 teaspoon acceptable vegetable oil 1/2 teaspoon coarsely ground pepper 1/4 teaspoon salt Vegetables: 2 cups sliced carrots (2 large) 1-1/2 cups fresh green beans, trimmed, cut into 1-1/2-inch pieces 1-1/4 cups fresh medium mushrooms, cut into quarters 2 medium tomatoes, each cut into 8 wedges 1/3 cup thinly sliced green onions (green part only) Directions: For dressing, whisk together all ingredients in a medium bowl. Steam carrots and green beans for 3 to 4 minutes, or until tender-crisp. Remove from heat and plunge into bowl of ice water to stop cooking. Drain, pat dry with paper towels, and put in a shallow glass bowl. Add mushrooms, tomatoes, and green onions. Pour dressing over all and toss gently. Cover and refrigerate for at least 30 minutes or up to 4 hours. Calories: 46 Protein: 2 g Fat: 1 g Carbohydrates: 8 g Exchanges: 1/2 Starch/Bread Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
