Dilled Vegetables
Yield
4 servingsPrep
15 minCook
15 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cauliflower florets
(1/2 medium head) |
|
| ½ | pound |
green beans
|
|
| 1 | small |
red onion
sliced and separated into rings |
|
| ½ | cup |
salad dressing, italian
|
|
| 1 | teaspoon |
dill weed
dried |
|
| ½ | teaspoon |
red pepper flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cauliflower florets
(1/2 medium head) |
|
| 226.8 | g |
green beans
|
|
| 1 | small |
red onion
sliced and separated into rings |
|
| 118 | ml |
salad dressing, italian
|
|
| 5 | ml |
dill weed
dried |
|
| 2.5 | ml |
red pepper flakes
|
|
Directions
Prepare cauliflower, separate into flowerets.
Prepare green beans, leave beans whole.
Heat 1 inch salted water (½ teaspoons 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.
