3 spears Asparagus, trimmed and sliced diagonally into 1″ pieces
\n1 small Summer Squash, sliced thin
\n1\/2 C. small Cauliflower Florets
\n1 medium Carrot, peeled and sliced diagonally into 1\/4″ slices
\n2 1\/2 tsp. Olive or Walnut Oil
\n1 tsp. finely chopped Shallot (or green onion + garlic)
\n1\/2 tsp. dried Thyme, crumbled
\nPinch Black Pepper
\n1\/2 small Red Onion, sliced thin
\n1 1\/2 tsp. Balsamic Red Wine Vinegar<\/p>\n
In large saucepan, bring 2 quarts water to a boil. Add the asparagus, squash, carrot and caulifower and cook for 2 minutes. Drain and rinse under col running water. In a medium bowl, combine oil, shallot, time and pepper. Add hot vegetables and onion and toss well. Cover and chill in the fridge for 2-3 hours, tossing occasionally. Just before serving, stir in vinegar and toss well.<\/p>\n
Yield: 4 servings
\nCalories: 47
\nFat: 3g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 spears Asparagus, trimmed and sliced diagonally into 1″ pieces 1 small Summer Squash, sliced thin 1\/2 C. small Cauliflower Florets 1 medium Carrot, peeled and sliced diagonally into 1\/4″ slices 2 1\/2 tsp. Olive or Walnut Oil 1 tsp. finely chopped Shallot (or green onion + garlic) 1\/2 tsp. dried Thyme, crumbled Pinch Black Pepper 1\/2 small Red Onion, sliced thin 1 1\/2 tsp. Balsamic Red Wine Vinegar In large saucepan, bring 2 quarts water to a boil. Add…<\/p>\n