3/4 c. fresh broccoli flowerets
3/4 c. fresh cauliflower flowerets
1/4 c. water
1 sm. sweet red pepper, seeded and chopped
1 tbsp. vegetable oil
3 tbsp. white wine vinegar
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. garlic powder
Lettuce leaves (optional)

Wash broccoli and cauliflower; combine with water in a 1 1/2 quart casserole. Cover with heavy duty plastic wrap and microwave at HIGH 4 to 6 minutes or until vegetables are crisp-tender. Drain well. Add sweet red pepper, tossing gently. Set aside.

Combine oil, white wine vinegar, salt, freshly ground pepper and garlic powder in a jar; cover tightly and shake vigorously. Pour vinegar mixture over vegetable mixture; toss gently. Cover and chill at least 30 minutes. Serve salad on lettuce leaves, if desired. Yield: 4 servings (50 calories per 1/2 cup serving).