1 cauliflower head, separated into bite size florets
1 broccoli head, separated into bite size florets
8 oz. green beans, halved crosswise
4 lg. carrots, cut diagonally into thin slices

DRESSING:

1/2 c. red wine vinegar
1 tbsp. fresh lemon juice
1 1/2 tsp. Worcestershire sauce
1 tsp. sugar
1 tsp. dry mustard
2 garlic cloves, minced
1 1/2 c. peanut or vegetable oil
Salt and freshly ground pepper
2 med. red or green bell peppers, cut into strips
1 basket cherry tomatoes, stemmed
Lettuce leaves
1/3 c. chopped fresh chives

For vegetables: bring large pot of salted water to boil over high heat. Add cauliflower and cook until crisp tender. Remove using slotted spoon and immerse in cold water. Return water to boil. Repeat cooking process with broccoli, green beans and then carrots. Drain vegetables (can be prepared 1 day ahead. Cover and refrigerate). For dressing: Combine first 6 ingredients in large bowl. Whisk in oil. Season with salt and pepper (can be prepared 1 day ahead. Store at room temperature). Combine cooked vegetables, bell peppers and tomatoes in large bowl. Pour dressing over. Marinate at least 1 and up to 4 hours at room temperature.

Line platter with lettuce leaves. Arrange vegetables on top. Sprinkle with chopped fresh chives and serve. Serves 8.