WALNUT VEGETABLE MEDLEY

3/4 pound green beans
1 1/2 pounds carrots
2 tablespoons butter or margarine
1/2 teaspoon grated lemon peel
1/2 cup Diamond Walnuts, chopped
1/4 teaspoon seasoned salt

Cut beans into 1 1/2-inch lengths. Pare and slice carrots. Cook vegetables separately in salted water just until tender-crisp, about 10 minutes.

Meanwhile, melt butter with lemon peel in small skillet. Add walnuts and toast lightly over moderately low heat, stirring constantly.

Drain vegetables and combine with walnut- butter mixture and seasoned salt. Turn into serving dish.

Makes about 8 servings
From: Recipelink.com
Source: Magazine recipe clipping, Diamond Walnut ad