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Marinated Vegetable Salad Recipe

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This beautiful salad has gone to many dinners with family and friends. It's one of my favorites because it can be prepared the night before, allowing the fabulous flavors to blend.

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16-20 Servings
Prep: 30 min. + chilling

Ingredients

DRESSING:
1 cup vinegar
1 cup sugar
1/2 cup water
2 tablespoons vegetable oil
2 teaspoons salt
1 teaspoon celery seed
1 teaspoon dill seed
SALAD:
1 medium head cauliflower
1 pound carrots, sliced
2 medium cucumbers, sliced
1 medium green pepper, julienned
1 small onion, sliced into rings
1 jar (4-1/2 ounces) whole mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained

Directions

In a saucepan, bring dressing ingredients to a boil, stirring occasionally. Remove from the heat; cool to room temperature. Break cauliflower into florets and blanch. Place in a large bowl; add remaining salad ingredients. Add dressing; toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 16-20 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 81 calories, 2 g fat (trace saturated fat), 0 cholesterol, 308 mg sodium, 16 g carbohydrate, 2 g fiber, 1 g protein.

Marinated Vegetable Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p64

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