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3 cups cut-up fresh vegetables (broccoli, cauliflower, carrots, mushrooms)
2 oz dry broad egg noodles cooked and drained
1/4 cup reduced-calorie Creamy Italian dressing
In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat.
Cover and refrigerate salad until ready to serve.
Servings: 4
2 oz dry broad egg noodles cooked and drained
1/4 cup reduced-calorie Creamy Italian dressing
In medium sized bowl, combine vegetables, noodles and dressing. Toss to coat.
Cover and refrigerate salad until ready to serve.
Servings: 4
