Makes 4 to 6 servings

Easy-on-the-oil Vinaigrette:
Makes 6 tablespoons
3 tablespoons brown rice vinegar
2 tablespoons extra virgin olive oil
1 tablespoon water
1/2 teaspoon sea salt
Freshly-ground pepper to taste

Makes 4 cups
3/4 pound sugar snap peas, de-threaded, and/or broccoli, cut in 2- to 3-inch lengths, 3 1/2 to 4 cups
1 large carrot, halved lengthwise and thinly sliced on the diagonal
8 red or Easter egg radishes, halved or quartered if large
4 to 6 leaves lettuce (butter, green or red leaf)

1. Whisk together dressing ingredients.

2. To prepare vegetables, place them, except radishes, in a 3-quart pot with 1/2-inch of water. Bring to boil and cook until partially tender, 2 minutes. Add radishes and cook 2 minutes more. Reserve any broth to drink later.

3. To serve, place lettuce leaves on individual plates. Arrange vegetables on the lettuce. Dress to serve.

For 6 servings, per serving:
Calories: 113  Protein: 5gm  Saturated Fat: 0.5gm  Fiber: 5gm  Carbohydrates: 15gm  Fat: 5gm  Cholesterol: 0  Sodium: 91mg
Calories from Protein: 15%  Calories from Fats: 36%  Calories from Carbohydrates: 49%