Tossed Vegetable Dressing Recipe
This unusual tossed vegetable dressing combines crunchy, quick cooked vegetables tossed with savory croutons. As a bonus, each serving is only about 87 calories. Toss just before serving.
Ingredients:
2 chicken bouillon cubes
1 tablespoon water
2 tablespoons butter
1 teaspoon salt
1/4 teaspoon pepper
2 eggs, well beaten
1 1/2 cups finely chopped onions
2 1/2 cups (8-oz.) sliced fresh mushrooms
3/4 cup finely chopped parsley, slightly packed down in cup
1 pkg. (6-oz.) seasoned croutons
Preaparation Method:
In 3-qt. casserole, place bouillon cubes and water. Microwave at High 1/4 Minute. Stir to blend. Add butter, salt and pepper. Microwave at High 1/4 Minute more to melt and blend.
Quickly whisk eggs into hot mixture. Then toss in vegetables to mix well. Cover dish tightly with plastic wrap turning one edge back slightly to vent. Microwave at High 8 to 10 Minutes stirring mixture after 4 minutes. Vegetable should be just crisp tender.
Remove vegetables from oven and toss in croutons. To retain best crispy texture of dressing, serve immediately. Makes 12 (1/2 cup) servings.
January 31 2008 05:55 am | Vegetable Recipes
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