Zucchini-Cauliflower Toss

• 1/2 c. water
• 1/4 c. vinegar
• 1 Tbsp. cornstarch
• 1 Tbsp. olive oil
• 2 tsp. prepared mustard
• 1/2 tsp. garlic salt
• 1/4 tsp. celery seed
• 1/8 tsp. pepper
• 2 packets Equal
• 3 c. cauliflower, sliced
• 2 c. sliced zucchini
• 1 red sweet pepper, cut in thin strips
• 2 green onions, chopped

1. In a small saucepan, combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper.
2. Cook and stir until thickened and bubbly.
3. Cook and stir for 2 minutes more.
4. Remove from heat; stir in Equal.
5. In a large bowl, combine vegetables; toss with dressing.
6. Cover and chill 2 to 24 hours or until serving time, stirring occasionally.
7. Makes 6 servings.

water, vinegar, cornstarch, olive oil, mustard, garlic salt, celery, pepper, packets equal, cauliflower, zucchini, red sweet pepper, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=819223 (may not work)