Vegetables in Lemon-Herb Dressing
- If using fresh pea pods, remove tips and strings. Cook fresh pea pods, covered, in a small amount of boiling salted water for 2 to 4 minutes or until tender; drain. (If using frozen pea pods; do not cook.) Combine pea pods, artichoke hearts, corn, mushrooms, and tomatoes in a large container or bowl. Cover and chill for 1 to 2 hours.
- For dressing, combine oil, vinegar, lemon peel, lemon juice, sugar, and basil in a screw-top jar; cover and shake well to mix.
- To serve, pour dressing over vegetable mixture; toss gently to coat. Serve with a slotted spoon. Makes 8 side-dish servings.
From the Test Kitchen
To travel to a picnic or pot-luck, transport vegetable mixture and dressing in an insulated cooler with ice packs. Assemble before serving.
Nutrition Facts (Vegetables in Lemon-Herb Dressing)
- Per serving:
- 69 kcal ,
- 4 g fat
- (1 g sat. fat ,
- 0 mg chol. ,
- 80 mg sodium ,
- 8 g carb. ,
- 3 g fiber ,
- 3 g pro.