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Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One serving (3/4 cup) equals 41 calories, trace fat (0 saturated fat), 0 cholesterol, 161 mg sodium, 9 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 vegetable.
Originally published as Mixed Vegetables in Light & Tasty February/March 2001, p43
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Reviewed on Oct. 28, 2011 by bjsilve0
Ick! Looks better on paper than it tastes.
Reviewed on Feb. 26, 2011 by marykathrynjohnson
I liked this a lot and thought it was easy. Each time I have made it I have added a different vegetable, some root veggies cut real thin (a beet and a rutabaga) and I have added more carrots. It is just one of those really good ideas that lead to lots of others.
Reviewed on Jan. 09, 2011 by faithenough4five
I found the veggies kind of bland.I cooked all my veggies then i tossed them with a light italian dressing.If you roast the veggies I tossed with dressing and then roasted them very good hot or cold. even kids like this dish
Reviewed on Oct. 20, 2010 by nblibrary
I have made this recipe several times although I use regular Italian salad dressing because that is what I have on hand. This is easy and a good mix of vegetables.
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