MIXED VEGETABLE SALAD

1 (13 3/4 ounce) can College Inn Chicken or Beef Broth
2 cups broccoli flowerets
2 cups cauliflowerets
2 cups sliced carrots
1/2 cup white wine vinegar
1 (0.9-ounce) package Italian salad dressing mix
1 cup sliced cucumbers
1 cup red pepper strips

In large saucepan, over medium-high heat, heat broth to a boil. Add broccoli, cauliflower and carrots; cook vegetables for 1 to 2 minutes. Drain, reserving liquid; cool vegetables and liquid.

In large bowl, combine reserved liquid, vinegar and dressing mix. Add drained vegetables, cucumbers and peppers, tossing to coat well. Cover; refrigerate 4 hours or overnight, stirring occasionally.

Makes 8 cups
From: Recipelink.com
Source: Recipe booklet: Best of Favorite Recipes College Inn Broth, Favorite Recipes Magazine No. 3, 1987