Veggies In Vinaigrette

• 1 cup broccoli florets
• 1 cup thinly sliced carrots
• 1 cup cauliflowerets
• 1 small turnip, peeled and cut into 2-inch julienne strips
• 1 small onion, halved and thinly sliced
• 1/4 cup cider vinegar
• 1/4 cup canola oil
• 2 tablespoons sugar
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried tarragon

1. Place the broccoli, carrots, cauliflower and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and rinse in cold water. Place vegetables in a large bowl; add onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours, stirring occasionally.

broccoli florets, carrots, cauliflowerets, julienne strips, onion, cider vinegar, canola oil, sugar, parsley, garlic, salt, dried basil, tarragon

Taken from www.tasteofhome.com/recipes/veggies-in-vinaigrette/ (may not work)