Herb Sauced Vegetables
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 4–6
¼ cup parsley
1 cup chicken broth
3 cups fresh vegetables such as broccoli, cauliflower, yellow squash, green beans, carrots, etc.
Step 1In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch.
Step 2Transfer to heated serving dish. Warm salad dressing and spoon over vegetables. Sprinkle with parsley.
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.