Triple Vegetable Bowl
|Green beans||2 Pound, tipped and cut into 1-inch pieces|
|Yellow squash||4 Small, trimmed and thinly sliced|
|Cheese garlic salad dressing mix||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
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.