Garden Combo Salad Recipe
Ingredients
| Mushrooms | 1/2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Dried basil | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Chicken broth | 3/4 Cup (16 tbs) | |
| 2 1/2 cups cut green beans | ||
| Carrots | 1 Cup (16 tbs), sliced | |
| Cornstarch | 2 Teaspoon | |
| Water | 1 Tablespoon | |
| Tomato | 1 , 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.
Chef
