Broccoli flowerets
Cauliflower flowerets
Radishes, sliced
Celery, cut in pieces
Fresh sliced mushrooms
Purple onion in rings
Carrot, sliced thin
Cucumbers, sliced
1/2 c. vinegar
1 c. Puritan oil
2 tsp. poppy seeds
2 tsp. Sweet & Low
1/2 tsp. dry mustard
Salt and pepper

Heat all the ingredients from the vinegar to the salt and pepper to boil. Let cool and pour over vegetables. This will keep for a week in the refrigerator.