Cooked chunks of carrot, cauliflower florets and cut green beans are tossed with sliced green onions and a tangy cheddar and Parmesan cheese dressing.

Garden Salad Bowl

1 pound carrots, peeled and cut into 1-inch pieces
1 small head cauliflower, broken into florets
3/4 pound cut green or wax beans, or 1 (9-ounce) package frozen beans
3/4 cup vegetable oil
1/2 cup (2 ounces) shredded Wisconsin Cheddar Cheese
1/2 cup (1 1/2 ounces) grated Wisconsin Parmesan Cheese
1/3 cup vinegar
3 tablespoons granulated sugar
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon basil
1/3 cup sliced green onions

1. Cook vegetables separately in boiling salted water just until tender; drain and cool.
2. In a small bowl blend together vegetable oil, cheddar cheese, Parmesan cheese, vinegar, sugar, mustard, salt and basil.
3. In a large bowl combine cooked vegetables and onions; add cheese dressing and toss lightly.
4. Cover and chill for several hours before serving.

Makes 8 servings.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.