• 1/4 cup non-fat or low-fat plain yogurt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon acceptable vegetable oil
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt


  • 2 cups sliced carrots (2 large)
  • 1-1/2 cups fresh green beans, trimmed, cut into 1-1/2-inch pieces
  • 1-1/4 cups fresh medium mushrooms, cut into quarters
  • 2 medium tomatoes, each cut into 8 wedges
  • 1/3 cup thinly sliced green onions (green part only)


  1. For dressing, whisk together all ingredients in a medium bowl.
  2. Steam carrots and green beans for 3 to 4 minutes, or until tender-crisp.
  3. Remove from heat and plunge into bowl of ice water to stop cooking.
  4. Drain, pat dry with paper towels, and put in a shallow glass bowl.
  5. Add mushrooms, tomatoes, and green onions.
  6. Pour dressing over all and toss gently.
  7. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Content Continues Below ⤵ ↷

Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 8 - Difficulty Level: 2

Nutritional Information Per Serving:

Calories: 46
Fat: 1 grams
Protein: 2 grams
Carbohydrates: 8 grams

Diabetic Exchanges

1/2 Starch/Bread

Book Title: The New American Heart Association Cookbook

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