Wednesday, September 19, 2007

Fresh-from-the-Garden Vegetable Salad

  • 4 quarts water
  • 3/4 pound green beans, trimmed
  • 3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks
  • 1 tablespoon sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon salt
  • 1 cup yellow bell pepper strips
  • 1/4 cup finely chopped onion

Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.

Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information: CALORIES 84(31% from fat); FAT 2.9g (sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 466mg; FIBER 3.4g; IRON 1.1mg; CARBOHYDRATE 14g

from Cooking Light, AUGUST 2001 via

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