Garden Vinaigrette Salad Recipe
Ingredients
| 1/2 head cauliflower, broken into small flowerets | ||
| Zucchini | 2 Medium, sliced | |
| Green pepper | 1 Medium, cut into strips | |
| Vinaigrette dressing | 1/2 Cup (16 tbs) | |
| Cherry tomatoes | 12 | |
Directions
In covered saucepan cook cauliflower flowerets in small amount of boiling, lightly salted water for 2 minutes
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Drain.
Combine cooked vegetables and green pepper.
Pour Vinaigrette Dressing over vegetable mixture; toss to coat vegetables.
Cover and refrigerate several hours or overnight, stirring occasionally.
At serving time, halve tomatoes and add to vegetable mixture; toss gently to coat.
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Drain.
Combine cooked vegetables and green pepper.
Pour Vinaigrette Dressing over vegetable mixture; toss to coat vegetables.
Cover and refrigerate several hours or overnight, stirring occasionally.
At serving time, halve tomatoes and add to vegetable mixture; toss gently to coat.
Chef
