Jodi's Marinated Veggies

This salad is so versatile because you can vary the veggies according to the seasons and it still tastes fabulous. The marinade is the key. Vinegar and oil is mixed with a bit of dry mustard, sugar and poppy seeds and then poured over the veggies and chilled overnight.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 380 Calories

Ingredients

• 1 cup white sugar
• 1 teaspoon salt
• 1 ½ cups vegetable oil
• 1 onion, finely diced
• 1 green bell pepper, chopped
• 3 stalks celery, diced
• 2 tablespoons poppy seeds
• ½ cup distilled white vinegar
• 1 head cauliflower, broken into small florets
• 4 ounces fresh mushrooms, sliced
• 2 teaspoons mustard powder
• 1 head fresh broccoli, cut into florets

Recipe Instructions

Step 1

Blanch broccoli and cauliflower in a large pot of boiling water until just barely tender. Drain and rise with cold water.

Step 2

In a large bowl combine broccoli, cauliflower, mushrooms, pepper, celery and onion.

Step 3

In a medium bowl, combine the vinegar, poppy seeds, sugar, mustard, salt and vegetable oil. Mix until well blended.

Step 4

Pour the marinade over the vegetables and mix well. Chill overnight before serving. Keep any extras refrigerated.