Mixed Vegetable Salad - cooking recipe

Ingredients

2 c. cauliflower tops
2 c. broccoli tops
1 (10 oz.) pkg. frozen peas
1/3 c. mayonnaise
1/4 c. plain yogurt
1 Tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1 medium carrot, thinly sliced
2 c. cherry tomatoes, halved

Preparation

Heat 1-inch salted water to boiling.
Add cauliflower and broccoli.
Cover and reduce heat.
Cook 5 minutes.
Rinse under cold water; drain.
Rinse peas under cold water to thaw; drain. Mix mayonnaise, yogurt, lemon juice, salt and pepper in 2 1/2-quart bowl.
Add cauliflower, broccoli, peas and carrots. Toss.
Cover and refrigerate at least 4 hours.
Stir in tomatoes.