Garden Combo Salad
|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)|
|Tomato||1 , cut into wedges|
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.