Marinated Vegetable Salad

1. 1

   Trim broccoli; wash and break off flowerets. Reserve stalks for other uses.

2. 2

   Arrange broccoli in steaming rack; place over boiling water. Cover and steam 5 minutes. Remove from rack; set aside to cool. Repeat procedure with asparagus and cauliflower.

3. 3

   Place steamed vegetables under cold running water; drain. Combine with zucchini and cucumber in a large plastic bag. Pour marinade over vegetables. Fasten bag securely. Gently turn bag until vegetable pieces are coated. Refrigerate several hours or overnight, turning bag once or twice.

4. 4

   To serve, cut corner from bag, place over colander, and let drain thoroughly. Line salad bowl with Bibb lettuce; empty bag of drained vegetables into bowl. Garnish with tomato wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.