Colorful Vegetable Salad
From Weekly Wisdom — July 2002
Salads Recipes | Vegetables Recipes
Yield: Makes 10 servings.
- 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.
Find Similar Recipes
- By Category
- By Course
