Chopped Vegetable Salad

Ingredients:
One bunch broccoli
One small head cauliflower
2 cups baby carrots
One pint cherry or grape tomatoes, halved
One large cucumber, peeled and diced into large pieces
One red bell pepper, seeded and julienned
One yellow bell pepper, seeded and julienned
One small purple or red onion, very thinly sliced
1 cup small black olives
1/4 cup minced fresh parsley
Salad dressing (see recipe below)

Directions:
Bring large pot of water to boil. Break broccoli and cauliflower into small florets. Add broccoli, cauliflower and carrots to boiling water and cook until slightly tender, about two minutes. Drain vegetables and immediately rinse with cold water to stop the cooking. Transfer to bowl and refrigerate, uncovered, 30 minutes.

In a large bowl, combine refrigerated blanched vegetables with tomatoes, cucumber, bell peppers, onion, olives and parsley. Add dressing and toss gently to coat.

Recipe makes six to eight servings.

Nutritional Information per Serving:
Calories 115
Carbohydrates 15g
Protein 4g
Fat 6g
Calories from fat: 47-percent
Cholesterol trace
Fiber 5g
Sodium 482mg

Salad Dressing