Rainbow Garden Toss
Recipe from
Better Homes and Gardens
Tender, green and crisp, springtime's signature vegetable--asparagus--needs nothing more than a light and lemony dressing.
Servings:
Makes 4 servings.
Total Time:
25 mins
Ingredients
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1 poundasparagus, bias sliced into 1-inch pieces (3 cups)see savings
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1medium carrot, cut into julienne strips (1/2 cup)see savings
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1small yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick (1 cup)see savings
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4 teaspoonslemon juicesee savings
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1 tablespoonmargarine or butter, meltedsee savings
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1 tablespoonsnipped fresh dill or 1 teaspoon dried dillweedsee savings
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1/4 teaspoonsaltsee savings
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Directions
1.
Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add asparagus and carrots. Cover and reduce heat. Steam for 5 minutes. Add yellow summer squash or zucchini. Steam for 4 to 5 minutes more or until crisp-tender. Transfer to a serving bowl.
2.
Meanwhile, combine the lemon juice, melted margarine or butter, dill, and salt. Pour over the vegetables and toss lightly. Makes 4 servings.
Nutrition information
Per serving: Calories 56, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 181 mg, Carbohydrate 6 g, Fiber 3 g, Protein 2 g. Daily Values: Vitamin A 101%, Vitamin C 35%, Calcium 3%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet.
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