3 oz. fresh mushrooms
1 1/2 oz. green onions
12 oz. broccoli
12 oz. cauliflower
5 oz. sugar
1 1/2 tsp. salt
1 1/2 tsp. celery seed
1 1/4 tsp. garlic powder
1 c. salad oil
3/4 c. white vinegar
2 oz. cherry tomatoes
1 oz. onion tops

Trim mushrooms as necessary; wash in salt water. Cut tops from onions and reserve for garnish. Wash and trim broccoli and cauliflower. Cut into bite size pieces.

Prepare marinade by combining oil, vinegar with sugar and spices. Combine marinade with prepared vegetables. Cover and marinate 24 hours prior to serving. Store in covered container; maximum storage life is three days. Garnish serving bowl with tomatoes and green onion tops, cut in 1" lengths. Makes 6 (5 oz.) servings.