Herb Sauced Vegetables

• 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

1. In large saucepan, steam vegetables separately over boiling chicken broth until crisp-tender, about 5 minutes for each batch.
2. Transfer to heated serving dish.
3. Warm salad dressing and spoon over vegetables.
4. Sprinkle with parsley.

fresh carrots, chicken broth, salad dressing, parsley

Taken from online-cookbook.com/goto/cook/rpage/000527 (may not work)