https://foodland.iga.com/Recipes/Detail/1381/
Yield: 4 servings
Preparation Time: 20 minutes; Cooking Time: 10 minutes
| 1 | pkg. | (16.9 oz.) potato & cheddar cheese pierogies | |
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| 1 | cup | low-fat Italian salad dressing | |
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| 1 | cup | broccoli florets | |
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| 1 | cup | cauliflower florets | |
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| 1 | cup | carrots, sliced | |
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| 1 | medium tomato, chopped | ||
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| 1/2 | cup | artichoke hearts | |
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| 1 | teaspoon | ground black pepper | |
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| 1/4 | cup | fat free Parmesan cheese | |
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Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain. Toss pierogies with Italian dressing.
Steam broccoli, cauliflower, and carrots until tender crisp. Mix with pierogies and toss in tomatoes and artichoke hearts. Season with ground pepper and Parmesan cheese. Refrigerate at least 2 hours before serving.
Please note that some ingredients and brands may not be available in every store.
https://foodland.iga.com/Recipes/Detail/1381/
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