Creamy Vegetable Toss - cooking recipe

Ingredients

1 (9 oz.) pkg. frozen Italian-style green beans
1 c. sliced halved yellow summer squash or zucchini
1 c. sliced fresh mushrooms
1/4 c. chopped sweet red or green pepper
1 Tbsp. diced onion
1/2 tsp. dried basil, crushed
1/4 c. reduced calorie buttermilk salad dressing
4 lettuce leaves

Preparation

Cook the green beans (Italian-style) according to directions. Rinse and drain.
In a large mixing bowl, combine green beans, squash or zucchini, mushrooms, red or green peppers and green onion.
Stir basil into buttermilk salad dressing.
Add dressing to vegetable mixtures; toss to coat.
Cover and chill for 4 to 24 hours.
Serve on lettuce leaves.
Makes 4 servings.