Rainbow Vegetable Salad

Ingredients:

• 1 stalk broccoli or 1 cup sugar snap peas
• 1 cup cherry tomatoes, halved
• 2 carrots, cut into coins
• 1 yellow summer squash, cut into bite size pieces
• ¼ of an onion, chopped
• 1 cup Italian dressing

Supplies:

• 6 medium bowls
• 1 large bowl
• mixing spoon
• cutting board
• paring knife

Directions:

1. Wash and measure vegetables then place into the large bowl.
2. Measure and add Italian dressing to the vegetables.
3. Stir until all ingredients are well combined.
4. Refrigerate for at least 1 hour.