Fresh Vegetable Salad
Excellent served with grilled pork or chicken.

Servings: 8

• 1/2 cup chopped shallots
• 6 tablespoons seasoned rice vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 tablespoons olive oil

• 1 1/2 pounds (about 4 1/2 cups) small red potatoes, each cut into wedges
• 1 1/2 pounds (about 2 3/4 cups) peeled baby carrots, cut lengthwise in half
• 1 1/2 pounds (about 2 cups) asparagus, trimmed, cut into 2-inch pieces
• 6 ounces (about 1 3/4 cups) sugar snap peas, trimmed

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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