Fresh-from-the-Garden Vegetable Salad

Cooking Light
6 servings (serving size: 1 cup)


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4 quarts water
3/4 pound green beans, trimmed
3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks
1 tablespoon sugar
2 tablespoons cider vinegar
2 tablespoons Dijon mustard
1 tablespoon vegetable oil
3/4 teaspoon salt
1 cup yellow bell pepper strips
1/4 cup finely chopped onion


Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.

Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.

Created date

August 2001

Nutritional Information

Calories 84
Caloriesfromfat 31 %
Fat 2.9 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 1.2 g
Protein 1.8 g
Carbohydrate 14 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 466 mg
Calcium 39 mg