1 lb. fresh broccoli
1 sm. head cauliflower
8 lg. fresh mushrooms, sliced
1/2 or 3/4 c. vegetable oil
1/2 c. sugar
1/2 c. vinegar
1 sm. onion, grated
2 tbsp. poppy seeds
2 tsp. dry mustard
1 tsp. salt

Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Cut into bite size pieces.

Wash cauliflower thoroughly, and remove green leaves. Separate cauliflower into flowerets, slicing large flowerets into bite size pieces.

Combine broccoli, cauliflower, mushrooms and celery in a large bowl. Combine remaining ingredients; stir well. Add to vegetables, tossing to coat. Cover and refrigerate at least 3 hours. Yield: about 10 servings.