Steamed and Raw Vegetable Salad

½ sm. head of cauliflower

½ sm bunch of broccoli

3 med. carrots - scrubbed

½ tight, heavy head of iceberg lettuce

3 mini English cucumbers

Slice the carrots diagonally in thin-medium-thick slices.  Put in a 2qt. pot with a little water.  Steam for about 4 minutes.  Add the cauliflower and broccoli and steam another 4 minutes.  Immediately drain and rinse in cold water, then put everything back into the pot and cover with very cold water to chill 5-10 minutes.  Drain in a colander, shake occasionally.  Put paper towel in the bottom of the colander and let stand a few minutes longer, until they're well dried.

Cut the lettuce into cubes, break them up a little, wash in your salad spinner.  Spin-dry well, then transfer to a large bowl.  Scrub and partially peel the cucumbers.  Slice lengthwise twice, then cross cut into ¼" quarter pieces, and add to the lettuce.  Once the steamed vegetables are cool and dry, toss them with the fresh vegetables, add tomatoes, croutons, grated cheese, etc.  Top with your favorite dressing.  This is a nice color and texture change from a regular tossed salad. . .Lin