Total TimePrep: 10 min. + chilling
- 2 cups broccoli forets
- 2 cups cauliflowerets
- 4 large mushrooms, sliced
- 1 celery rib, sliced
- 1 medium green or sweet red pepper, diced
- 1/4 cup chopped onion
- 1/3 cup canola oil
- 1/4 cup sugar
- 1/4 cup vinegar
- 1/4 teaspoon salt
- 1-1/2 teaspoons poppy seeds
- In a large bowl, combine all of the vegetables. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables and toss. Cover and chill 6-8 hours.
Nutrition Facts1-1/4 cups: 256 calories, 19g fat (2g saturated fat), 0 cholesterol, 183mg sodium, 21g carbohydrate (16g sugars, 4g fiber), 3g protein.
Jun 24, 2014
We have used this recipe for our catering business for many years. People love it and often ask for the recipe. You can adjust the vegetables for your taste or availability. Many Taste of Home and Country Women recipes have been featured in our menus.
Mar 12, 2010
Delicious and easy! I followed the recipe the first time and didn't care for the way the mushrooms aged in the leftover salad, so the second tme I used water chestnuts instead of mushrooms and it was great! If you don't plan to have leftovers, I'd use the mushrooms; but if you do think you'll have leftovers, use water chestnuts or just leave the mushrooms out.
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