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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories. Ingredients:
2 cups water |
1 teaspoon chicken bouillon granule |
1/2 teaspoon dried parsley |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/8 teaspoon fresh ground black pepper |
1 garlic clove, minced |
2 medium zucchini, cut into julienne strips |
2 medium yellow squash, cut into julienne strips |
2 medium carrots, peeled and cut into julienne strips |
1 medium size sweet red pepper, cut into julienne strips |
1/2 teaspoon celery seed |
1/2 cup italian salad dressing |
1/2 cup sugar substitute |
1/4 cup white vinegar |
1/4 cup water |
2 tablespoons green onions, roughly chopped |
Directions:
1. Combine the first seven (7) ingredients in a large skillet; bring to a boil.
2. Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
3. Drain well; rinse in cold water.
4. Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
5. In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
6. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
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