Colorful Vegetable Salad


1 head cauliflower
1 head broccoli
1 pound carrots
16 ounces fresh peas
1 bunch celery
yellow, red, or orange bell pepper(s), to taste
vinaigrette of your choice


Cut the vegetables into bite-size pieces. Steam the cauliflower, broccoli, and carrots until just barely tender. Do not overcook! Peas, celery, and peppers should remain raw. Toss all together with the vinaigrette; chill for at least 4 hours. Serve with grilled fish or meat.


Makes 10 servings.

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