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Herb Sauced Vegetables
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Hidden Valley Ranch Easy Cooking Favorite Recipes


  • 3 cups (700 ml) fresh carrots (or broccoli & cauliflowerets, yellow squash, green beans & snow peas)
  • 1 cup (225 ml) chicken broth
  • 1/2 cup (125 ml) prepared Hidden Valley Ranch Original Ranch salad dressing
  • 1/4 cup (60 ml) chopped parsley
  • In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch.
  • Transfer to heated serving dish.
  • Warm salad dressing and spoon over vegetables.
  • Sprinkle with parsley.

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