- 3/4 cup water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dill weed
- 4 medium carrots, julienned
- 1/2 pound fresh green beans
- 1/4 cup reduced-fat Italian salad dressing
- In small saucepan, bring the water, sugar, salt and dill to a boil. Add carrots and beans. Cook, uncovered, for 5-8 minutes or until vegetables are crisp-tender; drain.
- Drizzle with dressing; toss to coat. Yield: 4 servings.
Originally published as Dilled Carrots & Green Beans in Healthy Cooking June/July 2009, p48
Reviews for Dilled Carrots & Green Beans
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 23, 2013
"Nummy and easy."
Reviewed May. 12, 2009
"This was so amazing and easy. I left out the salad dressing because i thought it tasted better without it. Will be making this again soon."