Vegetable Medley

2 tablespoons water

5 cups (1 pound) mixed vegetables (Use fresh, frozen, or ones that are ready-to eat, such as from a store’s salad bar. Select ones similar in size.) 1/2 tsp. marjoram leaves

2 Tbsp. reduced-calorie French or Italian salad dressing

1.  Heat water in fry pan. Add vegetables. Sprinkle with marjoram.

2.  Cover and cook 5 minutes or until vegetables are tender-crisp. Drain.

3.  Toss vegetables with salad dressing.

Calories – 40

Total fat – 1 gram

Sodium – 86 mg