Summer Party Salad

1 large head cauliflower

3 stalks broccoli

1 each: red & green pepper

2 c (16 oz.) your favorite Italian

vinaigrette dressing

1/2 c slivered almonds

6 ïz. can water chestnuts

Chop the cauliflower, broccoli & peppers into bite-sized pieces and put them in a big bowl with a tight-fitting lid.

In a skillet, toast the almonds over medium heat until they're a light brown color. Allow them to cool then toss them into the big bowl. Drain the water chestnuts, slice in strips & add them to the bowl.

Pour the dressing over everything, cover the bowl & shake it up. Refrigerate for 24 hours before enjoying to allow flavors to fully mingle.

A crunchy, zesty and delicious way to enjoy this summer’s raw veggies!