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Veggies with Honey Mustard Vinaigrette


Serves: 8

Prep Time: 15 minutes

Cooking Time: 6 minutes

Difficulty: Easy

Comments

This makes a great party appetizer low on calories and carbs! If you don't have raspberry vinegar, you can substitute with cider or rice wine vinegar or any favorite.

Ingredients

2 tablespoons raspberry vinegar, or cider vinegar

2 teaspoons honey mustard

1/4 teaspoon pepper, black, ground

1/4 teaspoon salt

3 tablespoons olive oil

1 pound asparagus, trimmed

8 ounces sugar snap peas

2 cups broccoli florets

Preparation

In deep skillet or large pot boil about 1 inch of water. Add asparagus, reduce heat and simmer uncovered for 4 minutes until tender crisp. Remove asparagus with tongs and add peas to the simmering water for 2 minutes until tender crisp. Remove peas and add broccoli for about 2 minutes until tender crisp and remove from water. Place vegetables in ice water or rinse under cold water to quickly chill and stop the cooking process. To make the dip, in a blender or food processor blend together the vinegar, mustard, pepper and salt. While running slowly add a steady stream of the olive oil. Transfer to a container and chill until serving. To serve, either serve vegetables with the sauce as dip, or toss the vegetables to coat.

Nutrition

Per Serving About: 80 calories, 5 g fat, .5 g saturated fat, 0 g trans fat , 3 g protein, 6 g carbohydrates, 2 g dietary fiber, 20 mg sodium; WW Points Plus value 2


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