Marinated Vegetable
Salad
SUBMITTED by Ginger Musick, Lincoln
IGA
“This is a great potluck dish! And
healthy! You can make it ahead of time and it keeps well.”
4 stalks broccoli (3 cups), broken
into pieces
1 small head of cauliflower, broken
into pieces
1 medium green pepper, chopped
3 stalks celery, chopped
2 large carrots, sliced and chopped
or shredded
1 medium onion, grated
Dressing:
2 teaspoon dry mustard
½ cup sugar
1 teaspoon poppy seed
½ cup white vinegar
¾ cup Puritan oil
Wash all
vegetables. Prepare as directed and place in large bowl. Mix up
dressing and pour over vegetables. Place in refrigerator, stir
occasionally
