2 tablespoons water
In a large saucepan, cook carrots, zucchini and squash in a small amount of water, covered for 3 minutes. Add peas or beans and cook for 2 to 3 minutes more until vegetables are crisp tender. Drain and rinse vegetables with cold water. Drain again.
In a large bowl combine the cooked vegetables, tomatoes, dressing, tossing gently to coat. Cover and chill for at least 2 hours or overnight before serving.
Per Serving: 59Calories; 2g Fat (8.9% calories from fat); trace Saturated Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0 Cholesterol; 43mg Sodium. Exchanges: 1 1/2 Vegetable. 12 Fat
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