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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Warm Vegetable Salad

Source: dLife

Gently steamed vegetables served warm with a lemon-yogurt dressing.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	80.0

Total Carbs	16.2 g

Dietary Fiber	3.6 g

Sugars	9.0 g

Total Fat	0.7 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	284.2 mg

Protein	3.2 g

Sodium	50.7 mg

Dietary Exchanges 0.7 Fat, 1.5 Vegetables, 0.1 Fruits, 0.1 Milk, 0.3 Other Carbs, 4.9 Starch, 0.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each medium carrots 0.5
0 1/2 lb fresh cauliflower florets 0.5
0 1/2 lb fresh broccoli florets 4.0
4 oz fresh green beans 2.0
2 tbsp chopped parsley

Lemon Yogurt Dressing 2.0
2 tbsp lowfat plain yogurt 2.0
2 tbsp fresh lemon juice 2.0
2 tsp light honey 1.0
1 tsp crushed garlic 1.0
1 pinch black pepper

Directions

Bring a saucepan of water to boil and blanch the carrot and cauliflower for 2 minutes. Add the broccoli and beans and cook for an additional minute, or until crisp-tender.
Meanwhile, to make the lemon yogurt dressing, combing all the ingredients in a screw top jar and shake well to combine.
When cooked, drain the vegetable in a bowl and pour over the dressing, tossing to coat. Sprinkle with the parsley and serve immediately.