Monday, July 13, 2009

Seven-Vegetable Salad

  • 1 cup cut fresh green beans
  • 1 cup fresh sugar snap peas
  • 1 cup sliced yellow summer squash
  • 1 cup sliced zucchini
  • 1/2 cup julienned onion
  • 2 small tomatoes, seeded and chopped
  • 1 cup coarsely grated carrots
  • 2/3 cup reduced-fat Italian salad dressing
  • 4 teaspoons minced chives
  1. In a saucepan, bring 2 inches of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
  2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.

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