---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seasonings, Meats, Salads, Vegetables
       Yield: 6 servings
       1 md Cauliflower, cut in florets
       2 c  Small peas
            ;fresh or defrosted
     1/4 c  Chicken broth
       2    Celery stalks
            ;finely chopped
       3    Scallions, finely chopped
       2 tb Parsley, chopped
     1/3 c  Red bell pepper, chopped
       1 tb Balsamic vinegar
       1 tb Dijon mustard
       3 tb Sour cream (“lite”)
     1/3 ts Salt
     1/3 ts White pepper
       1 c  Ham (opt'l.)
            ;cooked, chopped
            Chives, chopped (garnish)
   Steam cauliflower and peas until barely tender. Drain
   well; put into a bowl.  While still warm, pour the
   chicken broth over the vegetables. Set aside to cool.
   Combine celery, scallions, parsley, red bell pepper,
   vinegar and mustard. Mix in sour cream and add salt
   and pepper.  Toss gently with cauliflower and peas,
   adding ham if used.  Sprinkle with chives.
   Recipe from “Shepherd’s Garden Seeds Catalog,” pg. 35.
   Posted by Cathy Harned.