Cold Sesame Veggies Name: Randy Ingram Base: Ft. campbell Recipe: 1 C. broccoli florets, fresh ( if using frozen, defrost first) 1 C. sliced celery, sliced diagonally (2 stalks) 2 carrots, sliced diagonally 1 C. snow peas (frozen is fine) ½ C. sliced white mushrooms ¼ C. distilled white vinegar 1 T. sugar 1 t. salt 1 t. white pepper, or black pepper if white is not available 1 T. sesame oil Combine the vegetables and rinse in a colander under cold water. In a medium pot of boiling water, blanch the vegetables until the broccoli and snow peas are bright green and the carrots are bright orange. Drain thoroughly in a colander and rinse immediately with cold water. Set the colander over a bowl, place 2 cups of ice on top of the vegetables, and refrigerate for half an hour. Combine the vinegar, sugar, salt, pepper, and sesame oil. Whisk well. Place the chilled veggies in a mixing bowl. Add the vinaigrette and toss to mix well.