7 Vegetable Salad

Name: 7 Vegetable Salad
Prep time: 30 min
Total time: 30 min
Yield: 12 servings.
Ingredients: 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; 2 teaspoons dried basil

Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina

Ingredients

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
2 teaspoons dried basil

Directions

In a saucepan, bring 2 in. 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.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving.

Nutrition Facts

1/2 cup: 47 calories, 2g fat (1g saturated fat), 0 cholesterol, 132mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

Originally published as Seven-Vegetable Salad in Light & Tasty August/September 2001