Ingredients
1 cup carrots cut in 1/4in diagonal slices
1 cup broccoli florets
1 cup cauliflower florets
1 cup celery cut in 1/4in diagonal slices
½ cup refrigerated classic herb vinaigrette dressing
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 cup red or green peppers cut 1/2in dice
Lettuce leaves
Directions
In a 3-quart sauce pan over high heat, in 1-inch boiling water, cook carrots 1 minute. Add broccoli, cauliflower, and celery. Cook 3 minutes or until vegetables are tender-crisp. Drain. Immediately cool vegetables under cold running water; drain.
In 12 by 8in baking dish, stir together vinaigrette, soy sauce and ginger. Add cooked vegetables and peppers. Toss lightly to coat. Cover; refrigerate until serving time, at least 4 hours, stirring occasionally.
Arrange vegetable mixture in lettuce-lined salad bowl.
Makes 4 cups or 8 servings.