Title: Marinated Vegetable Salad Fat-Free
Categories: Salad
Yield: 6 servings

3 c Broccoli flowerets
3 c Cauliflower flowerets
3 md Carrots; sliced
2 tb Water
1/4 c Red onion; chopped
1 lg Red bell pepper; roast, cut
-in strips
1/2 c Italian salad dressing; fat
-free

In 3-quart microwave-safe baking dish, place broccoli, cauliflower, and
carrots. Sprinkle with water. Cover dish with plastic wrap, turning back
one edge to vent. Microwave on HIGH for 3 to 4 minutes, stirring after 1
1/2 minutes (until veggies are tender-crisp). Add onion, red pepper strips,
and salad dressing. Toss to coat vegetables with dressing. Cover (plastic
wrap) and refrigerate 4 hours or overnight.

NOTES : To roast peppers: Cut in half lengthwise; remove stems, membranes,
and seeds. Place peppers, cut side down, on foil-lined baking sheet;
flatten by pressing with palm of hand. Broil 3 inches from element until
blackened and charred, 10 to 12 minutes. Place peppers in a bowl and cover
with plastic wrap. Refrigerate 10 minutes. Using a paring knife, gently
pull skin from peppers.

Recipe by: Original:The Reynolds Kitchens Web Site

Posted to EAT-LF Digest by Angie Phillips on May 21, 1999,
converted by MM_Buster v2.0l.