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Colorful Vegetable Salad

Yankee Plus Dec 2015


by in Jul 2002
Colorful Vegetable Salad
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  • 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.
Updated Wednesday, February 9th, 2005

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