This lemon and dill vinaigrette is a natural complement to green beans. It’s also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes.

NUTRITION PROFILE: Low Calorie | High Fiber | Low Sodium | Low Sat Fat | Heart Healthy | Diabetes Appropriate | Healthy Weight

Makes 4 servings, about 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

1 pound green beans, trimmed
4 teaspoons chopped fresh dill
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.

NUTRITION INFORMATION: Per serving: 74 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 4 g fiber; 163 mg sodium; 177 mg potassium.

Nutrition bonus: Vitamin C (20% daily value), Vitamin A (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat

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