1 cup halved trimmed greenbeans	1 cup cherry tomatoes	1 cup carrot sticks (2" long)
1 cup small broccoli florets	1 cup mayonnaise	2 tsp. grated lemon peel
1 ½ tsp. cracked black pepper

1. In medium saucepan, bring 1 quart (4 cups) water to a boil. Add beans; return to a boil. Cook 2 minutes to blanch. Drain beans; rinse with cold water to stop cooking.
2. Arrange beans, tomatoes, carrot sticks and broccoli on a serving platter.
3. In small bowl, combine mayonnaise, lemon peel and pepper; blend well. Serve with vegetables.

Recipe Fact:
Crudites are raw seasonal vegetables usually served with a dip.

Ingredient Substitution:
Use any fresh vegetables you can find at the farmer's market for the crudites in this recipe. Try sugar snap peas, snow peas, cauliflower, and radishes.

Kitchen Tips:
Blanching vegetables makes them tender and brightens their color. For this recipe, blanch only the beans, but you can use the same procedure to blanch the broccoli and carrots.
Halve or quarter large carrots lengthwise before cutting them into 2" pieces.

Serving Size: 1/10 of recipe
Calories: 190
Calories from fat: 160
Dietary Exchanges: 1 vegetable, 3 ½ fat