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Radish-Vegetable Salad with Parmesan Dressing

Yield 6 to 8 servings


  • 4 cups broccoli flowerets
  • 24 radishes, sliced
  • 2 cups frozen sweet green peas, thawed
  • 2 to 3 celery ribs, sliced
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • Parmesan Dressing

How to Make It

  1. Combine first 7 ingredients in a large bowl. Pour Parmesan Dressing over vegetables, tossing gently to coat. Cover and chill salad 2 hours.

  2. Note: Salad may be stored in an airtight container in the refrigerator for several days.