Tossed Vegetables Vinaigrette - cooking recipe

Ingredients

1/4 c. low-fat vanilla yogurt
2 Tbsp. white wine vinegar
3 Tbsp. vegetable oil (canola or safflower)
1 Tbsp. Dijon mustard
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 c. sliced carrots
8 oz. fresh green beans, rinsed, trimmed and cut into 1 1/2-inch lengths
ice water
4 oz. fresh mushrooms, cut into quarters
2 medium tomatoes, cut into wedges
1/3 c. thinly sliced green onion tops

Preparation

Place first six ingredients in a blender or the work bowl of a food processor fitted with a metal blade.
Process until thoroughly mixed.
Set aside.