|
| 1/2 | cup mayonnaise or salad dressing |
| 1/2 | cup sour cream |
| 1/4 | cup Dijon mustard |
| 2 | teaspoons honey |
| 1/2 | teaspoon dried tarragon leaves |
| 1/8 | teaspoon salt |
|
| 1/2 | lb fresh green beans |
| 1 | medium red or yellow bell pepper, cut into 1- to 1 1/2-inch pieces |
| 2 | cups cauliflower florets |
| 1 | tablespoon chopped fresh or 1/4 teaspoon dried tarragon leaves |
| 1 | tablespoon olive or vegetable oil |
| 1/4 | teaspoon peppered seasoned salt |
| Tarragon sprigs, if desired |
| 1. | Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time. |
| 2. | In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs. |
|
| Save yourself some time by cutting the veggies and making the dip up to 2 days ahead. Refrigerate the dip tightly covered and the veggies in resealable food-storage plastic bags. |
|
| Pressed for time? Purchase some of the veggies at the deli in your supermarket, and purchase a prepared dip in the dairy case. |
Nutrition Information:
170 ( 145 ); 16 g ( 4 g); 15 mg; 330 mg; 7 g ( 2 g); 2 g 4 %; 26 %; 4 %; 2 % 1 ; 3