1 c. sliced green onions and tops
1 c. sliced red radishes
2 c. sliced celery
2 c. slivered carrots
2 c. fresh cauliflower florets
Dressing

DRESSING:

1 /3 c. salad oil
2/3 c. vinegar
1 c. sugar
2 tbsp. salt
1/8 tsp. pepper

Put vegetables in large bowl. Mix dressing or shake until sugar dissolved. Pour over vegetables. Cover and marinate in refrigerator 24 hours. Drain. Makes 10 cups. Very colorful, mild dressing.