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Fresh-from-the-Garden Vegetable Salad

Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.