1 c. carrots, cut in diagonal slices
1 c. broccoli florettes
1 c. cauliflower florettes
1 c. celery, cut in diagonal slices
1/2 c. refrigerated herb vinaigrette dressing
2 tbsp. soy sauce
1 tsp. fresh grated ginger
1 c. red or green peppers, cut & diced
Lettuce leaves

1. In saucepan over high heat in 1" boiling water, cook carrots 1 minute. Add broccoli, cauliflower and celery. Cook 3 minutes or until vegetables are crisp tender. Drain. Immediately cool under cold running water; drain.

2. In 12"x8" baking dish, stir together vinaigrette, soy sauce and ginger. Add cooked vegetables and peppers. Toss lightly to coat. Cover and refrigerate at least 4 hours, stirring occasionally. Arrange vegetable mixture in lettuce lined salad bowl (chilled). Makes 8 servings.