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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This came from the No Yolk Egg Noodle company, but you can use any type egg noodles you like. I made a couple of changes, but this recipe is very forgiving, you can put in your favorite fresh veggies and make it your very own. Cook time is actually chill time. Ingredients:
4 ounces egg noodles, cooked (measurement is for dry noodles) |
1 (10 ounce) package frozen broccoli, thawed or 1 bunch fresh broccoli, steamed and cooled |
1 cup frozen english peas, thawed |
2 medium tomatoes, chopped |
1 cup shredded carrot |
3 green onions with tops, chopped |
2/3 cup creamy italian dressing |
chopped fresh parsley (to garnish) |
Directions:
1. Cook the noodles and drain good.
2. Combine remaining ingredients ingredients to make the dressing.
3. Put noodles in large bowl and toss with dressing.
4. Cover and refrigerate for at least 2 hours before serving.
5. I like to refrigerate overnight.
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