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Nutrition Facts
Serving Size 1 (90g) Recipe makes 16 servings
Calories 52
Calories from Fat 25		(48%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 1mg		0%
Sodium 170mg		7%
Potassium 235mg		6%
Total Carbohydrate 5.5g		1%
	Dietary Fiber 1.4g	5%
	Sugars 1.9g
Protein 2.6g		5%
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Easy Vegetable Toss

Recipe #376479 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef mariajane
Jun 9, 2009

The vibrant colors of this fresh tasting side dish will brighten any festive spread!! Cooking the vegetables quickly and then cooling them quickly helps retain their crunch and colour. You can prepare the veggies the night or morning before serving. Store, covered, in the refrigerator. Toss with dressing and cheese just before serving.

SERVES 16 (change servings and units)

Ingredients

1 lb broccoli floret
1 lb cauliflower floret
1/2 lb green beans, trimmed
1 large red pepper, cut into 1/2 -inch strips
1/2 cup zesty Italian dressing
1/3 cup parmesan cheese, shredded

Directions

1
Add broccoli, califlower and beans to a saucepan of boiling water; cook 2 minutes or until vegetables are bright in colour and crisp-tender. (Do not overcook). Drain immediately; rinse with very cold water. Drain well. Place in a large serving bowl.
2
Add peppers, dressing and cheese; toss to coat.