Tuesday, June 9, 2009
Marinated Vegetable Salad
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon dry mustard
1 cup vegetable oil
1 teaspoon celery seed
1/2 teaspoon 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 cup sliced radishes (sorry - I skip these!)
2 green onions, thinly sliced
1/2 medium green pepper, sliced
1 can (6 oz) black olives, sliced (I skip these too)
1 pint cherry tomatoes, halved (I prefer to use grape tomatoes)
Boil sugar, vinegar, salt, and dry mustard for 1 minute (You need to use a large saucepan or this will boil over onto your stovetop which I may know from experience). Cool; stir in remaining dressing ingredients. Chill.
Toss salad ingredients with cold dressing; cover and chill several hours. Makes 16-20 servings.
It's so yummy - kind of like pickled vegetables. I hope you try it out!
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