Canned sliced water chestnuts are a quick way to add a bit of heft as well as crunch to a vegetable salad.
1 pound green beans
1/2 cup fat-free honey-mustard dressing
1/3 cup snipped fresh dill
1/4 teaspoon pepper
2 cups sliced mushrooms 1/2 cup canned sliced water chestnuts, drained
1 In a vegetable steamer, cook the green beans until crisp-tender, 5 to 7 minutes. Rinse under cold water and drain well.
2 Meanwhile, in a large bowl, combine the honey-mustard dressing, dill, and pepper.
3 Add the warm green beans, mushrooms, and water chestnuts, and toss to combine. Serve at room temperature or chilled. Makes 4 servings
total fat 0.3g
saturated fat 0g
dietary fiber 6g
good source of: fiber, folate, potassium, vitamin C
One of the best ways to "mince" the feathery fronds of fresh dill is to use a pair of scissors. Hold the dill sprigs over a bowl and snip the herb into tiny pieces.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands.
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.