Chunky Salad

• 12 lb broccoli
• 1 small head cauliflower
• 4 carrots, sliced
• 4 celery ribs, sliced
• 1 cup cubed jicama
• 4 ounces mozzarella cheese, cubed
• 2 tablespoons Dijon mustard
• 4 tablespoons red wine vinegar
• 14 teaspoon salt substitute
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 18 teaspoon black pepper
• 2 drops hot sauce (optional)
• 1 tablespoon minced onion
• 12 cup olive oil

1. Cut broccoli and a cauliflower into bite-size pieces.
2. Steam broccoli, cauliflower and carrots until barely tender.
3. Rinse under cold water and drain well.
4. Combine with celery, jicama, cheese and Herbed Dijon Vinaigrette; mix well.
5. Cover and chill 2-3 hours before serving.

broccoli, cauliflower, carrots, celery, jicama, mozzarella cheese, mustard, red wine vinegar, salt substitute, garlic, fresh basil, oregano, black pepper, hot sauce, onion, olive oil

Taken from www.food.com/recipe/chunky-salad-160287 (may not work)