Crunchy Veggie Toss

7 ingredients
1 steps

Ingredients

  • 1 pound carrots, julienned
  • 1 package (16 ounces) frozen French-style green beans, thawed
  • 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 1 can (14 ounces) bean sprouts, drained
  • 1 cup slivered almonds, toasted
  • 1 bottle Italian salad dressing or vinegar and oil salad dressing

Directions

  1. 1
    In a bowl, combine the first five ingredients; mix well. Add the almonds and salad dressing; toss to coat. Cover and refrigerate for 4 hours before serving.

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