Honey-Mustard Marinated Vegetables

Honey-mustard adds flavor to this veggies side dish – ready in an hour.

  • prep time 30 min
  • total time 60 min
  • ingredients 9
  • servings 12

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
  • 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
    230%;
    Total Carbohydrate
    13g
    13%
    (Dietary Fiber
    3g
    3%
      Sugars
    7g
    7%
    ),
    Protein
    2g
    2%
    ;
    % Daily Value*:
    Vitamin A
    180%;
    Vitamin C
    50%;
    Calcium
    2%;
    Iron
    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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