BROCCOLI 'N CAULIFLOWER SALAD 
1 sm. head cauliflower, broken into flowerets
1 lb. broccoli flowerets
1/2 lb. fresh mushrooms, sliced
1 sm. purple onion, sliced and separated into rings
2 stalks celery, sliced
1 c. vegetable oil
1/2 c. white wine vinegar
1/2 c. sugar
1 tbsp. Italian seasoning
2 tsp. dry mustard
1 tsp. salt
Lettuce leaves, optional

Combine first 5 ingredients in a large bowl; set aside. Combine oil and next 5 ingredients; stir well, and pour over vegetables. Toss gently to coat; cover and chill 3 hours, stirring occasionally. Serve alone or over lettuce leaves. 8 to 10 servings.

 

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