Dilled Vegetables Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 medium: Head cauliflower, about 1 lb
1/2 lbs: Green beans,
1 small: Red onion, sliced and separated into rings
1/2 cup: Bottled Italian dressing,
1 tsp: Dried dill weed,
1/2 tsp: Red pepper flakes,
Directions:
Prepare cauliflower as directed on page 634; separate into flowerets.
Prepare green beans as directed on page 617
leave beans whole. Heat
1 inch salted water (1/2 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
Source from luhu.jp
Prepare green beans as directed on page 617
leave beans whole. Heat
1 inch salted water (1/2 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
Source from luhu.jp