1 c. carrots, cut in 1/4" diagonal slices
1 c. broccoli florets
1 c. cauliflower florets
1 c. celery, cut in 1/4" diagonal slices
1/2 c. herb vinaigrette dressing
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 c. red or green peppers, cut 1/2" dice
Lettuce leaves

In 3 quart saucepan over high heat, in 1" 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.

In 12"x8" 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.

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