Vegetable Salad

1. 1

   To cook the vegetables, bring 4 cups of water to a boil in a saucepan.

2. 2

   Meanwhile, trim and wash the zucchini.

3. 3

   Cut into 3-inch chunks, and then into 1-inch sticks.

4. 4

   Peel the carrots and celery, and cut both into sticks 2 inches by 1/2 inch.

5. 5

   Trim and wash the scallions, and cut into 2-inch sticks.

6. 6

   Put the carrots and celery into the boiling water and cook 2 minutes.

7. 7

   Add the cauliflower and boil 5 minutes.

8. 8

   Then add the zucchini and cook 1 minute.

9. 9

   Stir in the scallions and radishes and cook 10 seconds longer.

10. 10

    Drain, reserving the vegetable stock for soup.

11. 11

    To make the dressing, mix the ingredients for it in a bowl suitable for serving the salad.

12. 12

    Add the hot vegetables and toss to coat with the dressing.

13. 13

    Serve lukewarm or at room temperature, but not cold.

* Per serving · 4 servings · Values may vary.