Garden Vinaigrette Salad
|Cauliflower head||1⁄2 , broken into small flowerets|
|Zucchini||2 Medium, sliced|
|Green pepper||1 Medium, cut into strips|
|Vinaigrette dressing||1⁄2 Cup (8 tbs)|
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.
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.