1 c. carrots, cut diagonally in slices
1 c. broccoli florets
1 c. cauliflower florets
1 c. celery, cut diagonally
1/2 c. herb vinaigrette dressing
2 tbsp. soy sauce
1 tsp. fresh ginger; optional
1 c. red and/or green peppers, diced

Using a 3 quart saucepan, heat high 1 inch boiling water. Cook carrots 1 minutes. Add broccoli, cauliflower, and celery; cook 3 minutes or until vegetables are tender-crisp. Drain and cool.

Stir together vinaigrette, soy sauce, and ginger. Add vegetables and peppers. Toss lightly; cover and refrigerate at least 4 hours. Stir occasionally. Serve on a lettuce leaf. Makes 4 cups or 8 servings.