Warm Peanut Vegetable Salad

• 14 cup light catalina dressing
• 1 cup broccoli floret
• 1 cup cauliflower floret
• 1 medium red pepper, cut into strips
• 12 medium red onion
• 23 cup zucchini, sliced
• 23 cup carrot, sliced
• 14 cup smooth peanut butter or 14 cup crunchy peanut butter
• 2 tablespoons light soy sauce
• 6 cups salad greens, torn (romaine, spinach, your choice)

1. Heat dressing in large nonstick skillet on medium heat; add vegetables.
2. Stir fry for about 8- 10 minutes, vegetables should be somewhat cooked but still tender (to get vegetables at equal tenderness, add crunchier vegetables such as carrots, and broccoli first, then add the softer vegetables such as the zucchini a few minutes later).
3. Add peanut butter and soy sauce; stir fry 2 minutes or until mixture is heated through.
4. Serve over (or mixed in with) salad greens.

light catalina dressing, broccoli floret, cauliflower floret, red pepper, red onion, zucchini, carrot, smooth peanut butter, soy sauce, salad greens

Taken from www.food.com/recipe/warm-peanut-vegetable-salad-112582 (may not work)