Fresh Vegetable Salad
1/2 cup chopped
1 1/2 pounds
(about 4 1/2 cups) small red potatoes, each cut into wedges
Whisk rice vinegar, Dijon mustard and shallots in a small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. Set aside.
Cook potatoes and carrots in a pot of boiling salted water until just tender, about 7 minutes. Add asparagus and peas; cook until vegetables are just tender, about 3 minutes longer. Drain and dunk in cold water. Drain thoroughly and place in large bowl. Toss with dressing.
Per Serving: 151 Calories; 3g Fat (18.2% calories from fat); trace Saturated Fat; 4g Protein; 28g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 50mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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