2 c. vegetable oil
1 c. white vinegar
1/2 c. wine vinegar
1/2 c. lemon juice
1/4 c. salt (or less)
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dried onion flakes
1 tsp. garlic powder

Combine - mix well.

SALAD:

4 c. sliced zucchini (4 sm.)
2 c. sliced yellow squash (2 sm.)
2 c. chopped broccoli florets
1 1/2 c. bite size cauliflower
1 c. sliced carrots (2 sm.)
1 c. sliced red onion
1 c. halved cherry tomatoes

Pour 2 cups dressing over vegetables. Marinate in refrigerate for several hours. Stir.