From the Salad Shelf Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Interest Group

Ingredients

 
See Ingredient no Direction

Directions

For 4—5 servings of hot cooked vegetables, toss lightly with 1 of the following: 2—3 tablespoons French Dressing; 1—2 tablespoons herb vinegar; 1 tablespoon Mayonnaise thinned with lemon juice.
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