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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina Ingredients:
1 cup cut fresh green beans |
1 cup fresh sugar snap peas |
1 cup sliced yellow summer squash |
1 cup sliced zucchini |
1/2 cup julienned onion |
2 small tomatoes, seeded and chopped |
1 cup coarsely grated carrots |
2/3 cup reduced-fat italian salad dressing |
4 teaspoons minced chives |
2 teaspoons dried basil |
Directions:
1. In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
2. Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.
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