8 Servings
3 tablespoons vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon
coarsely ground black pepper
1/4 teaspoon salt
16 ounces sliced carrots
8
ounces green beans, cut into 1 1/2 inch lengths
ice water
4 ounces mushrooms,
cut into quarters
2 tomatoes, cut into wedges
1/3 cup green onion tops, sliced,
(optional)
1/2 cup lowfat vanilla yogurt
2 tablespoons white wine vinegar
Place first six ingredients in a blender and process until thoroughly mixed.
Set aside.
Steam carrots and green beans 3 to 4 minutes, or until tender crisp.
Remove from heat and dip into bowl of ice water to stop cooking. Drain and pat dry
with paper towels. Combine carrots, beans, mushrooms, tomatoes
wedges and green
onion in a shallow glass dish. Pour dressing over all and toss gently.
Cover
and refrigerate several hours. Serve cold.
Amount Per Serving
Calories 113 Calories from Fat 51
Percent Total Calories
From:
Fat 45% Protein 9% Carb. 46%
Nutrient Amount per Serving Value
Total Fat 6 g 9%
Saturated Fat 1 g 4%
Cholesterol 1 mg 0%
Sodium 153 mg 6%
Total Carbohydrate 13 g 4%
Dietary Fiber 1 g 5%
Sugars 0 g
Protein 2 g
Vitamin A 327% Vitamin C 31% Calcium 0% Iron 5%
