Food
Colorful Vegetable Salad
By Yankee Magazine|Feb 09 2005|
Yield
Makes 10 servings.
Ingredients
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
Instructions
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.
