Puerto Vallarta Mixed Vegetable Salad - cooking recipe

Ingredients

2 medium red potatoes, peeled and cut into 1/4 inch dice
2 medium carrots, peeled and cut into 1/4 inch dice
1 cup green beans, cut to 1 inch
1 cup cauliflower floret
1/2 teaspoon salt
1/4 cup Italian salad dressing
2 medium tomatoes, sliced
1 cucumber, sliced

Preparation

In medium pan of boiling wter, cook each vegetable separately over medium heat until just tender, 3-6 minutes.
Use a slotted spoon to remove from water and rinse with cold water to cool. Place in a large bowl.
Add salt and dressing to salad and toss to coat.
Mound salad in center of round platter, Arrange overlapping slices of tomatoe and cucumber around edge. Serve cold.