| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Salad | 6 | servings | |
INGREDIENTS
| 3 | c | Broccoli flowerets |
| 3 | c | Cauliflower flowerets |
| 3 | md | Carrots; sliced |
| 2 | tb | Water |
| 1/4 | c | Red onion; chopped |
| 1 | lg | Red bell pepper; roast, cut in strips |
| 1/2 | c | Italian salad dressing; fat free |
INSTRUCTIONS
In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and carrots. Sprinkle with water. Cover dish with plastic wrap, turning back one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1 1/2 minutes (until veggies are tender-crisp). Add onion, red pepper strips, and salad dressing. Toss to coat vegetables with dressing. Cover (plastic wrap) and refrigerate 4 hours or overnight. NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes, and seeds. Place peppers, cut side down, on foil-lined baking sheet; flatten by pressing with palm of hand. Broil 3 inches from element until blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently pull skin from peppers. Recipe by: Original:The Reynolds Kitchens Web Site Posted to EAT-LF Digest by Angie Phillips <[email protected]> on May 21, 1999, converted by MM_Buster v2.0l.
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