Make 1 quart but keep well in refrigerator.

2 c. good vegetable oil
1 c. white vinegar
1/2 c. wine vinegar
1 to 2 tbsp. salt, to taste
1/2 c. lemon juice
1 tsp. oregano
1 tsp. dry mustard
1 dehydrated onion
1 garlic powder
1/2 tsp. anise seed (this makes the taste)

Combine all dressing ingredients in a large jar. Blend well or blend in blender. Refrigerate. Shake before using.

SALAD INGREDIENTS (SUBSTITUTIONS MAY BE MADE)
4 c. sliced, small zucchini (about 2 to 4)
1 c. sliced carrots
2 c. sliced yellow squash (approx. 2)
2 c. broccoli florets and chopped items
1 1/2 c. bite-sized cauliflower florets
1 c. thinly sliced purple onion
1 c. halved cherry tomatoes

Combine in large bowl. Pour about 2 cups of dressing over vegetables. Cover and refrigerate several hours or overnight (24 hours is fine). Stir occasionally. Toss and serve.

This makes a large amount but stays well for several days in the refrigerator but I always removed the tomatoes the second day. It is well worth the work of all the slicing unless you have a food slicer.