MIXED VEGETABLES AND ORZO VINAIGRETTE

The turmeric gives the salad dressing its unusual yellow color. Curry powder can be used instead to impart the same color and add a delicate curry flavor.

8 servings

2 cups cut asparagus (1½-inch pieces), cooked crisp-tender

1½ cups thinly sliced zucchini

1 cup frozen peas, thawed

½ cup sliced carrots, cooked crisp-tender

¾ cup halved cherry tomatoes

¼ cup orzo, cooked, room temperature

Mustard-Turmeric Vinaigrette (recipe follows)

1. Combine all ingredients in salad bowl and toss.

Mustard-Turmeric Vinaigrette

Makes about ½ cup

¼ cup white wine vinegar

¼ teaspoon ground turmeric

2–3 tablespoons lemon juice

2 tablespoons olive or canola oil

2 teaspoons Dijon mustard

2 cloves garlic, minced

¼ teaspoon each: salt, pepper

1. Heat vinegar and turmeric in small saucepan over medium heat, stirring until turmeric is dissolved, 2 to 3 minutes; cool. Combine with remaining ingredients.

Per Serving:

Calories: 142

% of calories from fat: 27

Fat (gm): 4.2

Saturated fat (gm): 0.6

Cholesterol (mg): 0

Sodium (mg): 112

Protein (gm): 5.5

Carbohydrate (gm): 20.9

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 1.0

Meat: 0.0

Fat: 1.0

45-MINUTE PREPARATION TIP: Begin cooking the orzo, carrots, and asparagus before preparing the rest of the recipe.