Sauteed Spring Vegetables

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
144
FAT
24%
CHOL
0%
SOD
119%

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Ingredients for 4 servings

1 tablespoon plus 1/2 teaspoon salt

6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces

6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces

6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces

6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces

6 ounces cherry tomatoes (yellow and/or orange), cut in half

2 tablespoons olive oil

1/2 small red onion, cut into 1/4-inch dice

1/8 teaspoon freshly ground pepper

1/2 cup basil leaves, torn in half

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