Ingredients

• 12 Snow peapods
• 16 Fresh green beans
• 1 Large carrot, halved and cut into 3 inch by 1/2 inch pieces
• 2 Cups bok choy, leafy part only, cut into thin slices
• 1 Small can sliced water chestnuts, rinsed and drained
• 1/2 Cup sliced chives
• 2 Tbsp. rice vinegar
• 2 Tbsp. reduced sodium soy sauce
• 1 Tbsp. fresh lemon juice
• 1/2 Tsp. sugar or Splenda
• 1 Tsp. sesame oil
• 1/2 Tsp. peanut oil

1. Bring a medium sized pot of water to a boil. Fill a large bowl with cold water and 1 cup of ice cubes.

2. Add the peapods to the boiling water and cook for 30 seconds. Transfer peapods with a slotted spoon to the ice cold water until they are cool while reserving the boiling water.

3. Blanch the beans and carrots by placing them in the boiling water for 3 minutes and then transferring them to the ice water. Drain the peapods, beans, and carrots well. Place them in a large bowl. Add the bok choy, water chestnuts and chives.

4. Shortly before serving, whisk together in a bowl or blender the vinegar, soy sauce, lemon juice, sugar (Splenda), and sesame and peanut oils. Drizzle this dressing over the vegetables, tossing to coat them well. Serve immediately.

Yield: 4 servings

Nutrition analysis per serving:

Calories: 55
Fat: 2 g
Saturated fat: <1 g
Carbohydrate: 8 g
Fiber: 3 g
Sodium: 335 mg