| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 10 | oz | Frozen cauliflower; (1 package) |
| 10 | oz | Frozen green peas; (1 package) |
| 1 | c | Peeled diced cucumber |
| 3 | tb | Reduced-calorie ranch dressing |
| 2 | tb | Nonfat sour cream alternative |
| 1/4 | ts | Dried whole dillweed |
| 5 | minutes; drain well. |
INSTRUCTIONS
Combine first 3 ingredients in a saucepan; bring to a boil. Cover and cook Combine cauliflower mixture and remaining ingredients in a bowl; toss well. Yield: 4 servings (serving size: 1 cup). Serving Ideas : Serve warm or chilled. Recipe by: Cooking Light, Jan/Feb 1993, page 108 Posted to Bakery-Shoppe Digest by louiseh <louiseh@earthlink.net> on Apr 03, 1998
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