Dilled vegetables
8 Servings
Ingredients
| Quantity | 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 |
Directions
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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