assignmentPREPARATION
Whisk BBQ sauce and Ranch dressing together in a bowl and set aside.
Repeat layers. Wrap tightly with plastic wrap and chill overnight in the fridge. Cut into squares and serve cold.
Fill a large pot 2/3 full with generously salted water and bring to a boil.
Once the water is boiling, plunge the cauliflower in, cover and when it returns to a boil, time for two minutes.
Remove the cauliflower to the ice bath using a strainer.
Then place broccoli into the same ice bath (add more ice if needed to keep the water extremely cold.) Bring the water to a boil and plunge carrots in.
Cover and time one to two minutes depending on how thick your carrots are.
While carrots are cooking, remove broccoli from the ice bath to the strainer with the cauliflower.
When carrots are done, remove to the ice bath.
Drop frozen peas into the hot water and remove immediately into the ice bath.
Strain the carrots and peas and pour into the colander to drain with the other 2 vegetables.
Remove water from the heat and discard.
Let the 4 vegetables drain very well. To further dry, roll the broccoli and cauliflower in paper towels to remove any last moisture trapped. Transfer vegetables to a large mixing bowl.
Serve with crackers over lettuce or as a sandwich.
Refrigerate left overs up to 3 days.
Place carrots in large saucepan. Add water to cover, bring to boil and cook covered 7 minutes or until tender crisp, drain. Stir in Onion and green pepper. Blend together the remaining ingredients in bowl. Stir in carrot mixture. Cover and refrigerate several hours or overnight.