1 c. carrots, cut in 1/4-inch diagonal slices
1 c. broccoli florettes
1 c. cauliflower florettes
1 c. celery, cut in 1/4-inch diagonal slices
1/2 c. herb vinaigrette dressing
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 c. red or green peppers, cut in 1/2-inch strips

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

In 12x8 baking dish stir together vinaigrette, soy sauce, and ginger. Add cooked vegetables and peppers. Toss lightly to coat. Cover; refrigerate at least 4 hours. Arrange vegetables in lettuce-lined bowl to serve.