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Marinated Vegetable Salad
16 Servings
2 cups sugar
1 cup cider vinegar
1 Tbsp salt
1 Tbsp dry mustard
1 cup vegetable oil
1 tsp celery seed
1/2 tsp Italian seasoning
1 large head cauliflower, cut into florets
1 large bunch broccoli, cut into florets
4 carrots, thinly sliced
2 cups sliced celery
1/2 cups sliced radishes
2 green onions, thinly sliced
1/2 green pepper, sliced
1 can (6 oz) black olives, sliced
1 pint cherry tomatoes, halved
Boil water, vinegar, salt and dry mustard for 1 minute. Cool, stir
in remaining dressing ingredients. Chill. Toss salad ingredients
with cold dressing, cover and chill several hours. Makes 16 to 20
servings.
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Marinated Vegetable 04