RICE SALAD WITH BABY VEGETABLES AND DILL

4 ounces baby carrots (about 16), trimmed, halved lengthwise
8 ounces baby zucchini or baby patty pan squash, ends trimmed, halved
3/4 cup long-grain white rice
1/2 cup plain low-fat yogurt
3 tablespoons chopped fresh dill
1 1/2 tablespoons rice vinegar
1 teaspoon olive oil
Fresh dill sprigs (optional)

Blanch carrots in large pot of boiling salted water 1 minute. Combine zucchini with carrots and cook 1 minute. Transfer vegetables to colander using a slotted spoon. Rinse vegetables with cold water; drain well. Add rice to same pot of boiling water. Cook 15 minutes or until tender. Drain. Rinse under cold water; drain well. Cool to room temperature. Combine rice, carrots and zucchini in large bowl. Mix in yogurt, chopped dill, vinegar and oil. Toss to coat. Add salt and pepper to taste. (Can be prepared 6 hours ahead. Cover and refrigerate.) Garnish with dill sprigs, if desired.

Serves 4. Per serving: calories, 173; total fat, 2 g; saturated fat, 0; cholesterol, 1 mg