Dilled Vegetable Medley
|Cauliflower flowerets||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Cucumber||1⁄2 Small, seeded and coarsely chopped|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
|Dried dill weed||1⁄4 Teaspoon|
|Finely shredded lemon peel||1⁄8 Teaspoon|
In a 1 1/2-quart casserole combine cauliflower, carrots, cucumber, and 2 tablespoons water.
Micro-cook, covered, on 100% power (HIGH) for 5 to 7 minutes or till crisp-tender, stirring once.
Meanwhile, in a small mixing bowl stir together the yogurt, dillweed, lemon peel, and 1/4 teaspoon salt; stir into cooked vegetables.