Creamy Vegetables in Creamy Vinaigrette

Creamy Vegetables in Creamy Vinaigrette - 8g Carbs

From: The New American Heart Association Cookbook Prep Time: 15 Minutes Servings: 8

Dressing: 1/4 cup non-fat or low-fat plain yogurt 2 Tbsp white wine vinegar 1 Tbsp Dijon mustard 1 tsp sugar **Note 1 tsp acceptable vegetable oil 1/2 tsp coarsely ground pepper 1/4 tsp salt

Vegetables: 2 cups sliced carrots (2 large) 1 1/2 cups fresh green beans, trimmed, cut into 1-1/2-inch pieces 1 1/4 cups fresh medium mushrooms, cut into quarters 2 medium tomatoes, each cut into 8 wedges 1/3 cup thinly sliced green onions (green part only)

1. For dressing, whisk together all ingredients in a medium bowl. 2. Steam carrots and green beans for 3 to 4 minutes, or until tender-crisp. 3. Remove from heat and plunge into bowl of ice water to stop cooking. 4. Drain, pat dry with paper towels, and put in a shallow glass bowl. 5. Add mushrooms, tomatoes, and green onions. 6. Pour dressing over all and toss gently. 7. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Nutrition: 46 Calories, 2g Protein, 1g Fat, 8g Carbs Exchanges: 1/2 Starch/Bread

your favorite appropriate sweetener. Take care, Gloria
 * Note: Consider leaving this out entirely or using

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group