1 large or 2 medium cucumbers, cut into ½-inch slices
12 asparagus spears, ends trimmed
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
12 pea pods
4 carrots, peeled and cut into long strips
Combine first six ingredients; chill 2 hours. With a small, sharp knife, remove the seeds from each cucumber slice, leaving the skin and some of the cucumber flesh intact. Thread vegetables through the rings and serve. Makes 12 servings.