Cauliflower flowerettes (about 3 c.) - use judgment for quantity
Carrots, trimmed and scraped (about 1 c.), 1/2 inch thick rounds
Broccoli flowerettes (about 1 c.) - use judgment for quantity
Salt to taste

SAUCE:

1 tsp. mustard - imported (Dijon or Dusseldorf)
1 tsp. red wine vinegar
1/4 c. peanut, vegetable or corn oil
Salt and pepper to taste
1/2 c. coarsely chopped red onion
2 tbsp. chopped parsley

Put mustard in a salad bowl and add vinegar. Beat with wire whisk while adding oil. Add salt and pepper and chopped onion and parsley.

In boiling water add cauliflower - cook 10 minutes - carrot and broccoli and cook 5 minutes. (I use raw vegetables). Drain well. Toss vegetables with sauce until well blended. 4 servings.