[recipe] Crunchy Veggie Toss

[Guest guest]

This makes a lot, but you can cut the recipe in half,

or it is good to make the whole batch and eat it

through the week. I like to add this to veggie sub

sandwiches or in pita pockets.

 

Crunchy Veggie Toss

 

1 pound carrots, julienned

1 package (16 oz) frozen French-style green beans, thawed

2 cans (15oz each) garbanzo beans, rinsed and drained

2 cans (8oz each) sliced water chestnuts, drained

1 can (14oz) bean sprouts, drained

1 cup slivered almonds, toasted

1 bottle (8oz) Italian or vinegar and oil salad dressing

 

In a bowl, combine the first five ingredients; mix well.

Add the almonds and salad dressing; toss to coat.

Cover and refrigerate for 4 hours before serving.

Yield: 12 servings.

 

~ PT ~

 

If we are facing in the right direction,

all we have to do is keep on walking.

~ Buddhist saying