Dilled vegetables

Yield: 8 Servings

Measure Ingredient
½ medium Head cauliflower(about 1 lb)
½ pounds Green beans
1 small Red onion, sliced and separated into rings
½ cup Bottled Italian dressing
1 teaspoon Dried dill weed
½ teaspoon Red pepper flakes

Prepare cauliflower as directed on page 634; separate into flowerets.

Prepare green beans as directed on page 617ù leave beans whole. Heat 1 inch salted water (½ ts salt to 1 cup water) to boiling. Add cauliflowerets and beans. Cover and heat to boiling; reduce heat.

Boil until crisp-tender, 6 to 8 minutes; drain.

Place cauliflowerets, beans and onion rings in shallow glass dish.

Shake remaining ingredients in tightly covered container; pour over vegetables. Cover and refrigerate, stirring once, at least 4 hours.

Drain before serving. 8 servings; 40 calories per serving.

Source: Betty Crockers Cookbook, 6th Edition

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