Boiled Vegetable Salad
Cut each vegetable into bit size pieces and
separately cook each. (Do Not Over Cook)
Potatoes
Carrots
Beets
Zucchini
String beans
Cool and toss together w/olive oil or mayo,
3 Tbs chopped capers, 1 Tbs red wine vinegar,
1/2 cup chopped parsley, salt and pepper.
(I like a few hot peppers flakes)
You can use any vegetables you have on hand.
Judy/Buffalo
http://www.nancyskitchen.com
