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Triple Vegetable Bowl

Love.Food's picture
Ingredients
  Green beans 2 Pound, tipped and cut into 1-inch pieces
  Yellow squash 4 Small, trimmed and thinly sliced
  Tomatoes 5 Medium
  Cheese garlic salad dressing mix 1 Cup (16 tbs)
  Tomato juice 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
Directions

1 Cook beans, covered, in boiling salted water in a medium-size saucepan 15 minutes, or until tender; drain. Place beans in a shallow dish.
2 Cook squash, covered, in small amount of boiling salted water in a medium-size saucepan 5 minutes, or until crisply tender; drain well. Place squash in a second shallow dish.
3 Peel tomatoes and cut out stem ends; cut each into 1/4-inch thick slices. Plate tomatoes in a third shallow dish.
4 Prepare salad dressing mix with tomato juice; add parsley and shake to mix well. Pour over vegetables, dividing evenly among dishes; cover. Chill at least an hour to season and blend flavors.

Recipe Summary

Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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