Return to Content

Colorful Vegetable Salad

by in Jul 2002
Colorful Vegetable Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 10 servings.


Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

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.
Updated Wednesday, February 9th, 2005
CVR1_YK0516_210h

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!

BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111