Marinated Vegetables

• 2 c. salad oil (I use olive oil)
• 1 c. red wine vinegar
• 1 Tbsp. sugar
• 1 tsp. dry mustard
• 1/4 tsp. black pepper
• 2 pkg. Good Seasons Italian salad dressing mix
• 1 small head cauliflower, separated into flowerets
• 6 medium carrots, sliced
• 1 (16 oz.) can green beans, drained
• 1 (16 oz.) can pitted ripe olives, drained and halved
• 1 large red onion, sliced
• 1 pt. cherry tomatoes
• 2 bell peppers, sliced in strips
• 1/2 lb. mushrooms, sliced

1. I use a food processor on carrots and onion. Let marinate in refrigerator overnight. If there is leftover marinade after vegetables are used, you can marinate meat in it or use on any other salad. This dressing is great because it doesn't separate!

salad oil, red wine vinegar, sugar, dry mustard, black pepper, italian salad dressing, cauliflower, carrots, green beans, olives, red onion, cherry tomatoes, bell peppers, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=39892 (may not work)