Recipe - Dilled Vegetables

One half md Head cauliflower(about 1 lb)
One half pound Green beans
1 small Red onion, cut or sliced up and
separated into rings
One half cup Bottled Italian dressing
1 teaspoon Dried dill weed
One half teaspoon Red pepper flakes

Prepare cauliflower as directed on page 634; separate into flowerets.
Prepare green beans as directed on page 617ù leave beans whole. Heat 1 inch
salted water (One half teaspoon salt to 1 cup water) to boiling. Add cauliflowerets
and beans. Cover and heat to boiling; reduce heat. Boil until crisptender,
6 to 8 minutes; drain.

Place cauliflowerets, beans and onion rings in shallow glass dish. Shake
remaining ingredients in tightly covered container; pour over vegetables.
Cover and refrigerate, stirring once, at least 4 hours. Drain before
serving. 8 servings; 40 calories per serving.

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini