Dilled Vegetables

The indredients are:
1/2 medium Head cauliflower(about 1 lb) 1/2 lb Green beans 1 small Red onion, sliced and separated into rings 1/2 cup Bottled Italian dressing 1 tsp Dried dill weed 1/2 tsp Red pepper flakes

The recipe yield is:
8 Servings

Info:
Prepare cauliflower as directed on page 634; separate into flowerets. Prepare green beans as directed on page 617ù leave beans whole. Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add cauliflowerets and beans. Cover and heat to boiling; reduce heat. Boil until crisp-tender, 6 to 8 minutes; drain. Place cauliflowerets, beans and onion rings in shallow glass dish. Shake remaining ingredients in tightly covered container; pour over vegetables. Cover and refrigerate, stirring once, at least 4 hours. Drain before serving. 8 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition

Note:
Appetizers; Crocker

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