1 (12 oz.) pkg. rainbow twirls
1/4 c. sweet and sour dressing
1 c. carrots, chopped
1/2 c. mushrooms, sliced
1/4 c. radishes, chopped
1/2 c. green pepper, sliced
1 tomato, sliced
1/4 c. celery, chopped

Boil the rainbow twirls until tender. Drain and rinse. While still hot, stir in dressing and vegetables. Place in refrigerator for 1 hour, covered. Enjoy.