| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salad |
6 |
Servings |
INGREDIENTS
| 3 |
c |
Broccoli flowerets |
| 3 |
c |
Cauliflower flowerets |
| 3 |
|
Carrots, sliced |
| 2 |
T |
Water |
| 1/4 |
c |
Red onion, chopped |
| 1 |
|
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 <nbe@flash.net> on May 21, 1999, converted by MM_Buster
v2.0l.
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