Dilled Vegetables

1/2 md Head cauliflower(about 1 lb)

1/2 lb Green beans

1 sm Red onion, sliced and

-separated into rings 1/2 c Bottled Italian dressing

1 t Dried dill weed

1/2 ts Red pepper flakes

Prepare cauliflower as directed on page 634; separate into flowerets. Prepare green beans as directed on page 617? leave beans whole. Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add cauliflowerets and beans. Cover and heat to boiling; reduce heat. Boil until crisp-tender, 6 to 8 minutes; drain. Place cauliflowerets, beans and onion rings in shallow glass dish. Shake remaining ingredients in tightly covered container; pour over vegetables. Cover and refrigerate, stirring once, at least 4 hours. Drain before serving. 8 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition