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Tossed Vegetables Vinaigrette Recipe
|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)|
Serving size: Complete recipe
Calories 728 Calories from Fat 436
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 6.8 g33.8%
Trans Fat 0 g
Cholesterol 3.4 mg
Sodium 736.8 mg30.7%
Total Carbohydrates 62 g20.6%
Dietary Fiber 21.3 g85.1%
Sugars 27.8 g
Protein 17 g34.3%
Vitamin A 883.6% Vitamin C 107.2%
Calcium 25.2% Iron 19.5%
*Based on a 2000 Calorie diet
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.