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Fresh-from-the-Garden Vegetable Salad

Fresh-from-the-Garden Vegetable Salad

Cooking Light AUGUST 2001

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 31%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.8g
  • Carbohydrate: 14g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 466mg
  • Calcium: 39mg
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Fresh-from-the-Garden Vegetable Salad recipe

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