| 1 | Prepare cauliflower as directed on page 634; separate into flowerets. |
| 2 | Prepare green beans as directed on page 617?leave beans whole. |
| 3 | Heat 1 inch salted water (?ts salt to 1 cup water) to boiling. |
| 4 | Add cauliflowerets and beans. |
| 5 | Cover and heat to boiling; reduce heat. |
| 6 | Boil until crisp-tender, 6 to 8 minutes; drain. |
| 7 | Place cauliflowerets, beans and onion rings in shallow glass dish. |
| 8 | Shake remaining ingredients in tightly covered container; pour over vegetables. |
| 9 | Cover and refrigerate, stirring once, at least 4 hours. |
| 10 | Drain before serving. |
| 11 | 8 servings; 40 calories per serving. |
