Colorful Vegetable Salad
Upload Your Photo- 0Comment
Print
Yield: Makes 10 servings.
Ingredients:
1 head cauliflower1 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.Browse Similar Recipes
- By Category: Salads, Vegetables
- By Course: Salads
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.