Mixed Vegetable Salad - cooking recipe

Ingredients

2 c. cauliflowerets
2 c. bite-size pieces broccoli
1 (10 oz.) pkg. frozen green peas
cold water
1/2 c. mayo
1/4 c. fat-free plain yogurt
1 Tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. thinly sliced carrots
2 c. cherry Roma tomatoes, cut in half

Preparation

Heat 1 inch water to boiling.
Add cauliflower and broccoli. Heat to boiling; reduce heat.
Cover and cook 5 minutes; drain. Rinse under cold water, drain.
Rinse peas under running cold water to separate; drain.
Mix mayo, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl.
Add rest of ingredients.
Toss. Cover and refrigerate at least 4 hours.
Stir in tomatoes.
Serves 8.