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Creamy colorful vegetable salad

Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 1 hour

4 cups water
1 cup broccoli florets
1 cup baby carrots
1 cup sliced yellow squash
4 ounces Greek-style yogurt (made from 2% milk)
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper
Dash of salt

Bring 4 cups of water to a boil over medium heat in a 1-quart saucepan. While water is heating, chop broccoli into bite-size pieces. Add broccoli, carrots, and squash to the boiling water and cook for 5 minutes; vegetables should still be firm. Drain immediately and rinse under cold water. Drain again and pat dry with a paper towel. Place cooled vegetables in a small mixing bowl and add yogurt, chives, lemon juice, lemon peel, black pepper, and salt. Gently stir to combine. Chill for 1 hour before serving.

Yield: 4 servings
Serving size: 1/2 cup each

Nutrition Facts

Per Serving:
  Calories: 53
  Carbohydrate: 7 g
  Protein: 4 g
  Fat: 1 g
  Saturated fat: 0 g
  Cholesterol: 2 mg
  Sodium: 78 mg
  Fiber: 2 g
 
  Exchanges per serving: 2 vegetable
  Carbohydrate choices: 1/2

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