Printable | Taste of Home

Marinated Vegetable Salad

3 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups fresh baby carrots
2 celery ribs, cut into 1/2-inch pieces
1 medium zucchini, sliced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) whole mushrooms, drained
DRESSING:
3/4 cup vegetable oil
1/3 cup cider vinegar
1 teaspoon garlic salt
3/4 teaspoon sugar

Printed from tasteofhome.com Nov 19, 2008

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Marinated Vegetable Salad cont.

1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning

In a large salad bowl, combine the first eight ingredients. In a jar
with a tight-fitting lid, combine the dressing ingredients; shake
well. Pour over the vegetable mixture and toss to coat. Cover and
refrigerate for 8 hours or overnight, stirring occasionally.

Yield: 14 servings.