Tangy Vegetable Salad

• 12 cup mayonnaise
• 2 tablespoons chili sauce
• 1 tablespoon lemon juice
• 1 teaspoon dill weed
• 2 cups coarsely chopped broccoli
• 2 cups coarsely chopped cauliflower
• 2 cups sliced carrots
• 1 cup sliced celery
• 1 (8 ounce) bottle Italian salad dressing
• 2 cups cherries or 2 cups grape tomatoes, cut in half
• 2 (6 ounce) jars marinated artichoke hearts, drained and quartered

1. One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
2. Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
3. Cover and refrigerate overnight, lightly stirring occasionally.
4. Drain vegetables; add tomatoes, celery and artichokes.
5. To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
6. Pour over vegetables and toss well to coat.

mayonnaise, chili sauce, lemon juice, dill weed, broccoli, cauliflower, carrots, celery, italian salad dressing, cherries, hearts

Taken from www.food.com/recipe/tangy-vegetable-salad-64645 (may not work)