2 c. broccoli flowerets
2 c. quartered mushrooms
2 c. cherry tomatoes, halved
1 1/2 c. cauliflowerets
1 med. cucumber, sliced
1/2 c. diagonally sliced green onions

DRESSING:

1 lg. clove garlic, minced
2 tbsp. minced fresh basil or 1 tbsp. dried
2/3 c. olive oil
1/3 c. red wine vinegar
1 tsp. salt
1/4 tsp. pepper
2 tsp. dry mustard
1 tsp. lemon juice

In large bowl, combine all vegetables. In measuring cup, combine dressing ingredients. Blend well. Pour over vegetables. Toss to blend. Cover. Refrigerate several hours before serving.