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Garden Combo Salad

southern.chef's picture
Ingredients
  Sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Dried basil 1⁄2 Teaspoon (Whole)
  Butter/Margarine 2 Tablespoon, melted
  Chicken broth 3⁄4 Cup (12 tbs)
  Cut green beans 2 1⁄2 Cup (40 tbs)
  Scraped sliced carrots 1 Cup (16 tbs)
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Tomato 1 , cut into wedges
Directions

Saute mushrooms, onion, and basil in butter in a skillet just until vegetables are tender.
Add broth, and bring to a boil, add beans and carrots.
Cover and cook 8 to 10 minutes or until the vegetables are crisp-tender.
Combine cornstarch and water, blending well, stir into vegetable mixture.
Add tomato; cook 1 minute or until sauce thickens and tomato is thoroughly heated.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Curry
Servings: 
6

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4.04722
Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 77 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 2.6 g12.9%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 87.2 mg3.6%

Total Carbohydrates 8 g2.8%

Dietary Fiber 2.8 g11%

Sugars 2.5 g

Protein 2 g3.7%

Vitamin A 24.9% Vitamin C 7.4%

Calcium 1.9% Iron 1.6%

*Based on a 2000 Calorie diet

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Garden Combo Salad Recipe