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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 13 |
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Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. I've made this easy salad for the past 40 years and it's still a family favorite, says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen. Ingredients:
1 medium head cauliflower, broken into florets and sliced |
1 package (16 ounces) frozen french-style green beans, thawed |
1/2 pound fresh mushrooms, sliced |
1 large red onion, sliced and separated into rings |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1 bottle (8 ounces) reduced-fat italian salad dressing |
Directions:
1. In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.
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