Oriental Vegetable Salad

Ingredients

Vegetables

• 1 red pepper, cut into thin strips
• 2 carrots, peeled and thinly sliced diagonally
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/4 pound snow peas

Marinade

• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 packet Sweet 'N Low zero calorie sweetener
• 1/4 teaspoon minced fresh or 1/8 teaspoon ground ginger
• 3/4 teaspoon sesame oil (optional)

Preparation

Vegetables

In medium-size pot over high heat, cook broccoli in boiling water to cover 4 minutes or until tender-crisp. Rinse with cold water to prevent further cooking; dry with paper towels and place in large bowl. Repeat process with cauliflower, cooking about 5 minutes. Repeat with snow peas, cooking about 1 minute. Add pepper and carrots. In small bowl, combine oil, lemon juice, soy sauce, sesame oil, Sweet 'N Low, and ginger. Pour over vegetables; toss well. Refrigerate several hours before serving.