7 Vegetable Salad
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolin
7 Vegetable Salad Ingredients
1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil
7 Vegetable Salad Directions
In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolin
7 Vegetable Salad Ingredients
1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil
7 Vegetable Salad Directions
In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.
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