2 cups cauliflower flowerets
1 1/2 cups sliced carrot
2 cups fresh or frozen sugar snap peas, thawed
8 bacon slices, chopped
1 garlic clove, minced
1 cup cider vinegar
1 tablespoon sugar
1/2 teaspoon salt
2 green onions, sliced (optional)
Cook first 3 ingredients in a small amount of boiling water in a 31/2-quart saucepan 2 to 3 minutes; drain, return vegetables to pan.
Cook bacon in a skillet over medium heat until crisp. Stir in garlic and next 3 ingredients. Pour mixture over vegetables, and toss. Sprinkle with green onions, if desired, and serve immediately.
Makes 6 servings.