1 1/2 c. vegetable oil
1 c. cider vinegar
1 tbsp. sugar
2-3 tsp. dried whole dill weed
1 tsp. salt
1 tsp. garlic salt
1 tsp. pepper
1 lb. fresh broccoli
6 med. fresh mushrooms, sliced
1 head cauliflower, broken into flowerets
5 yellow squash, thinly sliced
5 med. carrots, diagonally sliced

Combine first 7 ingredients in a jar. Cover tightly and shake vigorously. Trim large leaves from broccoli. Wash broccoli and break off flowerets; reserve stalks for another use.

Combine broccoli flowerets and remaining vegetables in a large bowl. Pour dressing over vegetables; toss gently. Cover and refrigerate 24 hours. Yield 10-12 servings.