1 cauliflower, separated into flowerets
4 to 6 sm. zucchini, thinly sliced
1 onion, chopped
1 green pepper, chopped
1/2 c. chopped celery
1 tbsp. minced fresh parsley (or 1 tsp. dried)
1/2 to 3/4 c. sugar
Black olives (optional)

DRESSING:

3/4 c. oil
1/2 c. red wine vinegar
2 tbsp. sugar
1 tbsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Combine vegetables and parsley. Sprinkle with 1/2 to 3/4 cup sugar, according to your taste. Combine all dressing ingredients in saucepan. Bring to a full rolling boil. Pour hot dressing over salad. Cover and refrigerate at least 4 hours or overnight. Drain before serving. Garnish with black olives, if desired. This travels well and is a favorite for pot-luck meals and cook-outs.