Tossed Vegetables Vinaigrette Recipe
Ingredients
| 1/4 cup low-fat vanilla yogurt | ||
| White wine vinegar | 2 Tablespoon | |
| 3 tablespoons acceptable vegetable oil | ||
| Dijon Mustard | 1 Tablespoon | |
| 1/2 teaspoon coarsely ground black pepper | ||
| Salt | 1/4 Teaspoon | |
| Carrots | 2 Cup (16 tbs), sliced | |
| 8 ounces fresh green beans, rinsed, trimmed and cut into 1 1/2-inch lengths Ice water | ||
| 4 ounces fresh mushrooms, cut into quarters | ||
| Tomatoes | 2 Medium, cut into wedges | |
| 1/3 cup thinly sliced green onion tops | ||
Directions
Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until thoroughly mixed.
Set aside.
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.
Process until thoroughly mixed.
Set aside.
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.
Chef
