3 c. carrots, thinly sliced
3 1/2 c. cauliflower, sliced
10 oz. frozen green peas
10 oz. water chestnuts, sliced
1/4 c. green pepper, chopped
4 oz. green onion, chopped
8 tbsp. vegetable oil
1/2 c. vinegar
Artificial sweetener to equal 1 tbsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. basil, crushed
1/4 tsp. dill weed
6 oz. cheddar cheese, shredded

In saucepan cook carrots and cauliflower in salted water for 4 minutes. Add peas and cook for 2 minutes longer. Drain and cool. In a bowl, combine cooked vegetables, water chestnuts, green pepper, and green onion. In a jar, combine oil, vinegar, artificial sweetener, and seasoning and shake well.

Pour over vegetables and toss. Chill. Just before serving, stir in cheese. Divide evenly in individual lettuce cups. Garnish with fresh parsley. Makes 12 servings.