1 pound hard vegetables ( such as carrots, red peppers, zucchini, green beans, asparagus) sliced into sticks
1 cup Ranch Dressing , plus extra for dipping
1/4 cup olive oil, plus 1 tablespoon
2 tablespoons fresh lemon juice

Blanch Vegetables in salted boiling water for 3 minutes to soften.

Mix ranch dressing, olive oil and lemon juice. Pour mixture over vegetables to coat.
Marinate from 1 hour up to 3 hours.

Put 1 tablespoon of olive oil in a large frying pan.

Fry vegetables over medium heat until cooked through and brown on all sides.
Serve with Ranch Dressing for dipping.

Serves 4.

Molly, I am totally new SB (this is my third day). I have read the book, got the shopper's guide and the cookbook, but I was totally ecstatic when I found this forum. I have done Weight Watchers in the past, but gained all my weight back and my doctor suggested I try SB.

But my question is this, especially in regard to this recipe. I thought we were not supposed to eat carrots or ranch dressing (unless is was no sugar added). Of course I have not yet been able to find a no sugar address salad dressing.

Please reply with your thoughts.

Hi Linda & welcome to the board!

In the original book carrots were a no-no. Later they were tested again and found that the GI wasn't as high as it first thought to be. So carrots are now allowed in moderation.

As for the Ranch Dressing ... most of the prepared ones have small amounts of sugar so try to keep below 3 gms per serving. Or you can make your own ... not hard to do and you have the advantage of a great tasting fresh dressing that has no questionable ingredients.

molly