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Tossed Vegetables Vinaigrette

Heart.Foods's picture
Ingredients
  Low fat vanilla yogurt 1⁄4 Cup (4 tbs)
  White wine vinegar 2 Tablespoon
  Vegetable oil 3 Tablespoon (Acceptable)
  Dijon mustard 1 Tablespoon
  Coarsely ground black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Sliced carrots 2 Cup (32 tbs)
  Fresh green beans 8 Ounce, rinsed, trimmed and cut into 1 1/2 inch lengths
  Ice water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Fresh mushrooms 4 Ounce, cut into quarters
  Tomatoes 2 Medium, cut into wedges
  Thinly sliced green onion tops 1⁄3 Cup (5.33 tbs)
Directions

Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
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, tomato wedges and green onions in a shallow glass dish.
Pour dressing over all and toss gently.
Cover and refrigerate several hours.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Vegetable
Interest: 
Healthy

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