Herb Sauced Vegetables

9 Reviews
  • Prep 15 m
  • Cook 15 m
  • Total 30 m
Servings: 4–6



  1. 1. In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch.
  2. 2. Transfer 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.

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