Ingredients

1 cup cooked corn kernels
1 cup cooked sliced carrots
1 cup cooked green beans, cut into ½-inch pieces
1 cup cooked peas
1 cups mushrooms, quartered

Directions
In a large bowl, stir together all ingredients. Add the vinaigrette and toss. Cover and refrigerate for 30 minutes to 2 hours. Toss again just before serving.

Ingredients

(Makes enough for 1 salad)

1 tablespoon olive or vegetable oil
2 tablespoons lemon juice
3 tablespoons low-sodium chicken broth (remove fat)
1 tablespoon dijon mustard
pepper to taste, small amount salt (optional)

Directions

In a medium bowl, whisk all ingredients together