Rainbow Garden Toss
Tender, green and crisp, springtime's signature vegetable--asparagus--needs nothing more than a light and lemony dressing.
Ingredients
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1 pound asparagus, bias sliced into 1-inch pieces (3 cups)
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1 medium carrot, cut into julienne strips (1/2 cup)
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1 small yellow summer squash or zucchini, halved lengthwise and sliced 1/4 inch thick (1 cup)
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4 teaspoons lemon juice
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1 tablespoon margarine or butter, melted
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1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
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1/4 teaspoon salt
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
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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