1 head cauliflower, cut into flowerettes
1 bunch carrots, cut diagonally in 1/4 inch slices
1 lb. yellow squash, trimmed, halved, and cut into 1/2 inch pieces
1 c. Citronnade Dressing

Bring salted water to a boil in large saucepan over medium-high heat. Add cauliflower and cook until crisp-tender, about 3 minutes. Remove with slotted spoon and plunge into ice water to stop the cooking process. Repeat this process for the carrots and squash. When cool, combine drained vegetables with dressing in a large bowl. Toss, cover, and refrigerate overnight. 20 servings.

CITRONNADE DRESSING:

1 egg yolk
1 tbsp. Dijon mustard
1 garlic clove, crushed
1 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1/4 tsp. salt
1/8 tsp. freshly ground pepper
3/4 c. vegetable oil

Combine all ingredients, except oil, in a medium mixing bowl and blend well. Gradually add oil, whisking until well blended. Cover and refrigerate until ready to serve.