7 cups vegetables, cut (zucchini, broccoli,
carrots, radishes, green onions)
1 to 11/2 cups pepper (green, red or yellow), sliced
2 tomatoes (red, yellow or mixed)
2/3 cup light or fat-free dressing
Wash and prepare the vegetables (cut the carrots and zucchini in slices, slice or chop tomatoes, make the broccoli and cauliflower in florets). If you plan to make this ahead to keep for several days, seed the tomatoes or they get too juicy. Combine all vegetables and salad dressing in a bowl, stirring to coat vegetables with dressing.
Cover and refrigerate 1 to 3 hours to blend flavors. Store any leftovers in refrigerator and use within 3 days.
Serves 8; Serving Size 1 cup