CFD Publications

Home Up Search

Baby Vegetable Toss
 

 

Home
Up
Books
To Order
Preparedness Info
Preparedness Archives
Recipe of the Month
Recipe Archives
Reference Links
Commercial Links
FAQ
Book Reviews
Reading and Reference
Cheryl's Talks
Philosophy
Blog Links

BABY VEGETABLE TOSS

1 can (15 ounces) baby corn (whole or pieces), drained
1 can (15 ounces) baby carrots, drained
1/3 cup strips of roasted red peppers
2 cups penne pasta, cooked and drained
1/2 cup Italian dressing
Dried parsley flakes

Heat vegetables.  Toss with pasta and dressing.  Sprinkle with parsley flakes.  Serve warm.

For a main dish:  In a frying pan briefly heat 1/2 pound of ham that has been cut into 2- to 3-inch sticks.  Add with the vegetables.  Serves 4 to 6.

Print

 

Send mail to theark@simplyprepared.com with questions or comments about this web site.
Copyright 2004 - 2013 Cheryl Driggs
Last modified: 07/15/2013