JULIENNE VEGETABLE SALAD
WITH LEMON VINAIGRETTE

FOR THE SALAD:
3 carrots, cut in julienne strips
4 oz. green beans in 1 inch lengths
3 sticks of celery, cut in julienne strips
Salt and freshly ground pepper
FOR THE LEMON VINAIGRETTE:
1 Tbsp. olive or walnut oil
4 Tbsp. lemon juice
2 Tbsp. fresh chives
1 garlic clove, chopped

In bowl, combine carrot, green beans and celery; set aside.

For the Lemon Vinaigrette, in small bowl, combine oil, lemon juice, chives, and garlic; mix thoroughly. Pour over vegetables and toss to mix. Add salt and pepper to taste.

Cover and refrigerate until serving.

Each of the six servings contains 48 calories and 2 grams of fat
Source: American Institute for Cancer Research