Garden Combo Salad Recipe
Ingredients
1/2 cup sliced, fresh mushrooms
1/4 cup chopped onion
1/2 teaspoon dried whole basil
2 tablespoons butter or margarine, melted
3/4 cup chicken broth
2 1/2 cups cut green beans
1 cup scraped, sliced carrots
2 teaspoons cornstarch
1 tablespoon water
1 tomato, cut into wedges
Directions
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.
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.
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