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Categories:
water chicken bouillon granule parsley dried basil oregano fresh ground black pepper garlic zucchini yellow squash carrots sweet red pepper celery Italian salad dressing sugar substitute white vinegar water green onions
Viewed: 24 - Published at: 5 years agoIngredients
- 2 cups water
- 1 teaspoon chicken bouillon granule
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon fresh ground black pepper
- 1 garlic clove, minced
- 2 medium zucchini, cut into julienne strips
- 2 medium yellow squash, cut into julienne strips
- 2 medium carrots, peeled and cut into julienne strips
- 1 medium size sweet red pepper, cut into julienne strips
- 1/2 teaspoon celery seed
- 1/2 cup Italian salad dressing
- 1/2 cup sugar substitute
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tablespoons green onions, roughly chopped
Method
- Combine the first seven (7) ingredients in a large skillet; bring to a boil.
- Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
- Drain well; rinse in cold water.
- Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
- In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
- Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
