Multipurpose Vegetable Blend
- Minutes to Prepare:
- Number of Servings: 12
Ingredients
3 green onions1 zuchini1 yellow squash1 ea. sweet peppers (Green, Yellow, Red)3 tomatos (Juicy Beefsteak tomatos work the best)1 cucumber(add any fresh vegetable that can be cut into bite size bits)1 packet of Itallian Dressing mix (No vinegar and oil needed)
Mince green onions. Chop vegetables. Toss with Itallian Dressing mix. Refridgerate.
Makes approxiamately 12 one cup servings. Keeps in refridgerator up to 2 weeks.
Salad: Place over lettuce in stead of dressing.
Soup: Puree 1/4 cup of Vegetable Blend in Blender. Combine with 3/4 cup of Vegetable Blend and 1 cup of Vegetable stock. Heat to simmer and season to taste. (Add beans, rice, and/or meat if desired)
Pasta: Mix 1 cup of vegetable blend with 1 cup cooked pasta. (Best if refridgerated at least 4 hours)
Number of Servings: 12
Recipe submitted by SparkPeople user TRAVEIIER.
Makes approxiamately 12 one cup servings. Keeps in refridgerator up to 2 weeks.
Salad: Place over lettuce in stead of dressing.
Soup: Puree 1/4 cup of Vegetable Blend in Blender. Combine with 3/4 cup of Vegetable Blend and 1 cup of Vegetable stock. Heat to simmer and season to taste. (Add beans, rice, and/or meat if desired)
Pasta: Mix 1 cup of vegetable blend with 1 cup cooked pasta. (Best if refridgerated at least 4 hours)
Number of Servings: 12
Recipe submitted by SparkPeople user TRAVEIIER.
Nutritional Info Amount Per Serving
- Calories: 21.6
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 214.2 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 1.0 g
- Protein: 0.7 g
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