1 c. Dole carrots cut in 1/4" diagonal slices
1 c. Dole broccoli florettes
1 c. Dole cauliflower florettes
1 c. Dole celery, cut in 1/4" diagonal slices
1/2 c. Marie's refrigerated classic herb vinaigrette dressing
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 c. Dole red or green peppers, cut 1/2" dice
Dole lettuce leaves

1. In 3 quart saucepan 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.

2. In 12 x 8 inch 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.

3. Arrange vegetable mixture in lettuce-lined salad bowl. Makes 4 cups or 8 servings.