Creamy Vegetables in Creamy Vinaigrette

Ingredients

Dressing:

• 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

  Vegetables:

• 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)

Directions

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.

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

Source: The New American Heart Association Cookbook
Book Title: The New American Heart Association Cookbook