| 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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