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Dilled Vegetables

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      Title: DILLED VEGETABLES
 Categories: Appetizers, Crocker
      Yield: 8 Servings
 
    1/2 md Head cauliflower(about 1 lb)
    1/2 lb Green beans
      1 sm Red onion, sliced and
           -separated into rings
    1/2 c  Bottled Italian dressing
      1 ts Dried dill weed
    1/2 ts Red pepper flakes
 
  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
 
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