Creamy Vegetables in Creamy Vinaigrette

Desription
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: The New American Heart Association Cookbook
 * Prep Time: 15 Minutes
 * Servings: 8

Dressing

 * ¼ cup non-fat or low-fat plain yogurt
 * 2 tbsp white wine vinegar
 * 1 tbsp Dijon mustard
 * 1 tsp sugar
 * 1 tsp acceptable vegetable oil
 * ½ tsp coarsely ground pepper
 * ¼ tsp salt

Vegetables

 * 2 cups sliced carrots (2 large)
 * 1½ cups fresh green beans, trimmed, cut into 1½-inch pieces
 * 1¼ cups fresh medium mushrooms, cut into quarters
 * 2 medium tomatoes, each cut into 8 wedges
 * ⅓ cup thinly sliced green onions (green part only)

Dressing

 * 1) Whisk together all ingredients in a medium bowl.

Vegetables

 * 1) Steam carrots and green beans for 3 to 4 minutes, or until tender-crisp.
 * 2) Remove from heat and plunge into bowl of ice water to stop cooking.
 * 3) Drain, pat dry with paper towels, and put in a shallow glass bowl.
 * 4) Add mushrooms, tomatoes, and green onions.

Assembly

 * 1) Pour dressing over all and toss gently.
 * 2) Cover and refrigerate for at least 30 minutes or up to 4 hours.

Nutritional information
Per serving:
 * 46 Calories | 2g Protein | 1g Fat | 8g Carbs
 * Exchanges: ½ starch/bread