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Garden Combo Salad Recipe
|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|
Calories 75 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.4%
Saturated Fat 2.6 g12.9%
Trans Fat 0 g
Cholesterol 10.8 mg
Sodium 86.9 mg3.6%
Total Carbohydrates 8 g2.7%
Dietary Fiber 2.7 g10.7%
Sugars 2.4 g
Protein 2 g3.2%
Vitamin A 24.9% Vitamin C 7.1%
Calcium 1.9% Iron 1.4%
*Based on a 2000 Calorie diet
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.