Dilled Vegetables

1/2 medium head (about 1 lb.)
1/2 lb. , washed and ends removed
1 small , sliced and separated into rings
1/2 C. low fat or Italian dressing
(Good Seasons is good for this)
1 tsp. dried dill weed
1/2 tsp. red pepper flakes

Remove outer leaves and stalk from cauliflower; cut off any
discoloration, wash and separate into flowerets. Leave beans whole. Heat
1 inch salted water (1/2 tsp. salt to 1 cup water) to boiling. Add
cauliflower and beans; cover and heat to boiling-reduce heat. Boil until
tender-crisp, 6-8 minutes; drain.

Place cauliflower, 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.

Makes 8 servings.