Slimming recipes for the month of May >
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Marinated Vegetable Salad #2
one 10 1/2 can of condensed chicken broth
1 1/2 cups of sliced carrots
2 cups of cauliflowerets
2 cups of diagonally sliced zucchini
1 cup of sliced mushrooms
1/4 cup of wine vinegar
one 6 ounce envelope of Italian salad dressing mix |
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In quart saucepan bring chicken broth to boiling. Add carrots, return to boiling, reduce heat and simmer covered, 2 minutes. Pour into bowl, cool to room temperature. Stir in remaining ingredients, toss to mix well. Cover with plastic wrap or foil. Refrigerate 3 to 4 hours.
To serve: Place in attractive serving bowls, serve with wooden picks. Or arrange 1/2 cup of drained vegetables on lettuce leaf and serve as an individual salad. Makes about 7 cups
Approximate calorie count: 346.75
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