Broccoli, Cauliflower, and Carrot Salad: Cut veggies into bite-sized pieces, steam or cook until just barely tender and cool quickly by dousing in cold water. (if necessary cook separately) Combine 2 tbs. wine vinegar, 1/3 c. oil, 1/2 tsp ground cumin, and 1/2 tsp. salt. Toss veggies with dressing.