Total Time
28mins
Prep 20 mins
Cook 8 mins

This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.

Ingredients Nutrition

Directions

  1. Combine the first seven (7) ingredients in a large skillet; bring to a boil.
  2. 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.
  3. Drain well; rinse in cold water.
  4. Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
  5. 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.
  6. Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
Most Helpful

A delicious combination and a very sophisticated flavour, elegant and well worth the effort! I served this today with garlic chicken for a light early Autumn lunch, and have plenty left in the fridge for the next few days. I loved the addition of the celery seeds and herbs, a lovely recipe discovered through PAC, Autumn 2009! Merci! FT:-)

French Tart September 10, 2009