Friday, July 15, 2011

Easy Veggie Salad

1 lb broccoli florets
1 lb cauliflower florets
1/2 lb green beans (ends trimmed)
1/2 lb carrots, sliced
1 medium red onion, sliced very thin
1/2 cup Zesty Italian Dressing
1/3 cup Shredded Parmesan Cheese

Bring a 4 quart saucepan of water to a boil.  Add broccoli, cauliflower and green beans and cook for 3 - 5 minutes, just until vegetables are crisp-tender.  Drain.  Immediately rinse with cold water.  Drain well.

Place vegetables in a serving bowl.  Add onion slices.  Cover and refrigerate until chilled and ready to serve.

Add dressing and cheese just before serving.  Toss to coat.

This is one of those healthy dinner ideas when the weather is HOT!

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