4 stalks fresh broccoli florets (about 3 c.)
1 sm. head cauliflower (broken into florets)
1 med. red or green pepper, diced
3 stalks celery, chopped
2 lg. carrots, sliced on bias 1/4" slices
1 sm. onion, grated, about 3 tbsp.

DRESSING:

2 tsp. dry mustard
1/2 c. white vinegar
3/4 c. vegetable oil
1 tbsp. poppy seed
1/2 c. sugar
Dash of salt

Wash and drain all vegetables. Blend dressing ingredients and pour over vegetables. Stir to coat. Refrigerate covered overnight. 6-8 servings.