Marinated Vegetable Salad

• 1 ( 1-pound) bunch broccoli
• 1 medium cauliflower, broken into flowerettes
• 1 pound carrots, scraped and cut into 1/2-inch pieces
• 1 pound fresh mushrooms, sliced
• 2 small green peppers, cut into 1-inch pieces
• 8 stalks celery, cut into 1/2-inch pieces
• 2 small zucchini, sliced
• 1 medium cucumber, sliced
• 3 cups tarragon vinegar
• 1/2 cup olive oil
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 1 tablespoon prepared mustard
• 3 cloves garlic, minced
• 1 tablespoon salt
• 2 teaspoons dried whole tarragon

1. Trim off leaves of broccoli; discard tough ends of lower stalks. Cut broccoli into bite-size pieces.
2. Combine broccoli, cauliflower, carrots, mushrooms, green peppers, celery, zucchini, and cucumber in a large serving bowl; mix well.
3. Combine vinegar, oil, sugar, mustard, garlic, salt, and tarragon; mix well. Pour over vegetables, and toss well. Cover and refrigerate overnight.

broccoli, cauliflower, carrots, mushrooms, green peppers, stalks celery, zucchini, cucumber, tarragon vinegar, olive oil, vegetable oil, sugar, mustard, garlic, salt, tarragon

Taken from www.myrecipes.com/recipe/marinated-vegetable-salad-0 (may not work)