Mixed Vegetable Salad

• 2 c. cauliflowerets
• 2 c. bite-size pieces broccoli
• 1 (10 oz.) pkg. frozen green peas
• cold water
• 1/2 c. mayo
• 1/4 c. fat-free plain yogurt
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 3/4 c. thinly sliced carrots
• 2 c. cherry Roma tomatoes, cut in half

1. Heat 1 inch water to boiling.
2. Add cauliflower and broccoli. Heat to boiling; reduce heat.
3. Cover and cook 5 minutes; drain. Rinse under cold water, drain.
4. Rinse peas under running cold water to separate; drain.
5. Mix mayo, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl.
6. Add rest of ingredients.
7. Toss. Cover and refrigerate at least 4 hours.
8. Stir in tomatoes.
9. Serves 8.

cauliflowerets, bitesize pieces broccoli, frozen green peas, cold water, mayo, yogurt, lemon juice, salt, pepper, carrots, cherry roma tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1026839 (may not work)