Warm Vegetable Salad

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* Exported from MasterCook *

 

Warm Vegetable Salad

 

Recipe By : Good Housekeeping Magazine, March 2002, page 173

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***DRESSING***

1 large lemon

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

***VEGETABLES***

12 ounces bagged broccoli flowerets

1/2 pound green beans -- trimmed

1 pint grape tomatoes -- each cut in half

1 cup shredded carrots

 

PREP: 15 minutes. COOK: about 5 minutes. MAKES: 6 accompaniment servings

 

1. Prepare Dressing: From lemon, grate 3/4 teaspoon peel and squeeze 3

tablespoons juice. In Large bowl, with wire whisk, mix lemon juice and

peel, oil, salt, and pepper until blended.

 

2. Prepare Vegetables: Add about 3/4 inch water to wide-bottomed 5-to

6-quart saucepot. Place collapsible steamer basket in saucepot; heat water

to boiling over high heat. Add broccoli and green beans to steamer. Cover

and steam 5 to 6 minutes or until tender-crisp; transfer to bowl with

dressing. Add tomatoes and carrots to cooked vegetables; toss to coat with

dressing.

 

Each serving: About 85 calories. 3 g protein, 10 g carbohydrate, 5 g total

fat (1 g saturated). 4 g fiber, 0 mg cholesterol, 220 mg sodium.

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