Tossed Vegetables Vinaigrette
|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|
|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)|
Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until thoroughly mixed.
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.