Salads and Summer

I found this salad recipe years ago and it is a favorite for summer cookouts.  It makes 8 side-dish servings.  Nutrition facts per serving:  69 calories, 4g total fat (1g saturated fat), 0 cholesterol, 80mg sodium, 8g carbohydrate, 3g fiber, and 3g protein.  

VEGETABLES IN LEMON-HERB DRESSING

8 oz. fresh pea pods or one 6-oz. pkg. frozen pea pods, thawed and drained

1 14 oz. can artichoke hearts, drained and quartered

1 14 oz. can baby corn, drained

8 fresh mushrooms, quartered

2 medium tomatoes (I use several cherry tomatoes quartered)

1/4 c. olive oil

1/4 c. salad oil

1/4 c. tarragon white wine vinegar ( or 1/4 c white wine vinegar and 1/2 t. dried tarragon

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1 tsp. sugar

1 tsp. dried basil

Remove tips and strings on fresh pea pods.  Cook, covered in small amount of boiling water for 2-4 minutes or tender.  (Do not cook frozen pea pods)  In salad bowl combine pea pods, artichoke hearts, corn, mushrooms, and tomatoes.

In a screw-top jar combine olive oil, salad oil, vinegar, lemon peel,lemon juice, sugar, and basil.  Cover and shake well.  Pour this dressing over vegetable mixture; toss gently to coat.  Cover and chill 2-4 hours.  Use slotted spoon to serve. 

Try this one soon!  Beth