Marinated vegetable salad fat-free

Yield: 6 servings

Measure Ingredient
3 cups Broccoli flowerets
3 cups Cauliflower flowerets
3 mediums Carrots; sliced
2 tablespoons Water
¼ cup Red onion; chopped
1 large Red bell pepper; roast, cut in strips
½ cup Italian salad dressing; fat free

In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1½ minutes (until veggies are tender-crisp). Add onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and refrigerate 4 hours or overnight.

NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element until blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently pull skin from peppers.

Recipe by: Original:The Reynolds Kitchens Web Site Posted to EAT-LF Digest by Angie Phillips <nbe@...> on May 21, 1999, converted by MM_Buster v2.0l.

Similar recipes