| 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 | T | Reduced-calorie ranch |
| dressing | ||
| 2 | T | Nonfat sour cream |
| alternative | ||
| 1/4 | t | Dried whole dillweed |
INSTRUCTIONS
Combine first 3 ingredients in a saucepan; bring to a boil. Cover and cook 5 minutes; drain well. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 76
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.5mg
Potassium: 367.9mg
Carbohydrates: 13.9g
Fiber: 4.8g
Sugar: 5.4g
Protein: 5.3g