Marinated Vegetable Salad

Contributed by

Philip Bender

Ingredients

• 4 to 6 broccoli crowns, cut into florets
• 1 lb. young carrots, sliced
• 1 can sliced water chestnuts
• 1/2 c. slivered almonds
• 1 bottle Italian dressing

Step by step

• Steam broccoli, carrots and water chestnuts until cooked but still crisp and firm.
• While still hot, toss with Italian dressing. Adjust how much dressing you use to keep it from being too juicy.
• Add slivered almonds when slightly cooled
• Toss and refrigerate.
• Note: can be prepared one day ahead; omit almonds and add 2-3 hours before serving.