Garden Vegetable Salad with Mushrooms

This versatile salad makes an excellent addition to a picnic meal, can be served as a light lunch, and makes a great vegetarian stuffing for a pita pocket sandwich.

1 cup cooked corn kernels
1 cup cooked, sliced carrots
1 cup cooked green beans, cut into 1/2-inch pieces
1 cup cooked peas
2 cups mushrooms, quartered

Vinaigrette Dressing 1 tablespoon olive oil or vegetable oil
2 tablespoons lemon juice
3 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon dry mustard
Pepper to taste
Very small amount of salt (optional)

Directions:

1. In a large bowl, stir together the corn, carrots, peas, beans and mushrooms.
2. In a medium bowl, whisk all vinaigrette ingredients together.
3. Add the vinaigrette and toss.
4. Cover and refrigerate for 30 minutes to 2 hours.
5. Toss again just before serving.

Yields:

6 servings SERVING SIZE: 1 cup

Nutrition Analysis Per Serving:

Calories, 100; Total fat, 3 grams; Saturated fat, 0 grams; Cholesterol, 0 milligrams; Sodium, 55 milligrams*; Dietary fiber, 4 grams; carbohydrates, 16 grams; protein, 4 grams

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