Tuesday, October 30, 2012

EASY VEGGIE SALAD

2 bags (16-oz each) frozen California Blend (Cauliflower, Broccoli, Carrots) Vegetables
1 bottle (8-oz) Italian salad dressing
1/2 lb fresh mushrooms, sliced
1/4 cup chopped red onion
1/4 cup McCormick's Salad Toppings

Steam frozen vegetables 3 to 5 minutes until crisp tender; drain well.

In a large bowl toss the vegetables with the remaining ingredients until completely coated.

Refrigerate until serving time.

Yield: 8 servings

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