1 can chicken broth
2 c. broccoli flowerets
2 c. cauliflowerets
2 c. carrots
1/2 c. white wine vinegar
1 pkg. Italian salad dressing mix
1 c. sliced cucumbers
1 c. red pepper strips

In large saucepan, over medium high heat, heat broth to a boil. Add broccoli, cauliflower and carrots; cook vegetables 1 to 2 minutes. Drain, reserving liquid, cool vegetables and liquid. In large bowl, combine reserved liquid, vinegar and dressing and mix. Add drained vegetables, cucumbers and peppers, tossing to coat well. Cover and refrigerate 4 hours or overnight. Makes 8 cups.