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Honey-Mustard Marinated Vegetables

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  0 reviews
  • 30 min prep time
  • 60 min total time
  • 9 ingredients
  • 12 servings
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Honey-mustard adds flavor to this veggies side dish – ready in an hour.

Ingredients

1
lb. fresh whole green beans
3
cups fresh baby carrots
3
cups fresh cauliflower florets
2/3
cup purchased fat-free honey mustard salad dressing
1/2
teaspoon dried dill weed
1/4
teaspoon salt
2
cups fresh small whole mushrooms
2
red bell peppers, cut lengthwise into thin strips
Lettuce leaves

Steps

  • 1 Bring about 5 cups water to a boil in large saucepan. Add green beans; cook 3 minutes. Add carrots and cauliflower. Return to a boil; boil 2 to 3 minutes or just until blanched. Drain; rinse with cold water to cool.
  • 2 In small bowl, combine salad dressing, dill and salt; blend well.
  • 3 In large nonmetal bowl, combine blanched vegetables, mushrooms and bell peppers. Add dressing mixture; toss to coat. Cover; refrigerate at least 30 minutes or until serving time.
  • 4 To serve, line platter with lettuce leaves. Arrange vegetables over lettuce.
  • 1 Bring about 5 cups water to a boil in large saucepan. Add green beans; cook 3 minutes. Add carrots and cauliflower. Return to a boil; boil 2 to 3 minutes or just until blanched. Drain; rinse with cold water to cool.
  • 2 In small bowl, combine salad dressing, dill and salt; blend well.
  • 3 In large nonmetal bowl, combine blanched vegetables, mushrooms and bell peppers. Add dressing mixture; toss to coat. Cover; refrigerate at least 30 minutes or until serving time.
  • 4 To serve, line platter with lettuce leaves. Arrange vegetables over lettuce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
230mg
10%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
12%
Sugars
7g
7%
Protein
2g
2%
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
50%
50%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Fruit; 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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