Radish-Vegetable Salad with Parmesan Dressing

Recipe from


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


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

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


Jeri K. Cruse, St. Cloud, Florida,

May 2001