Marinated Vegetable Salad

• 2 sm. zucchini
• 4 carrots
• 1 head cauliflower
• 1 bunch broccoli
• 1 bunch green onions, chopped
• 2 cups cherry tomatoes
• 2 cups sm. mushrooms
• 2 stalks celery, sliced
• 1/2 cup ripe olives, pitted and sliced
• 1/3 cup vinegar
• 2 cloves garlic, minced
• 1 tsp. each dried basil and oregano
• 1/2 tsp. dry mustard
• 1 cup vegetable oil
• Salt and pepper

1. Cut zucchini and carrots into julienne strips; cut cauliflower and broccoli into florets.
2. In plastic bag, combine carrots, zucchini, cauliflower, broccoli, onions, tomatoes, mushrooms, celery and olives.
3. DRESSING: In bowl or food processor, combine vinegar, garlic, basil, oregano and mustard.
4. Using whisk or with machine running, gradually pour in oil, mixing well.
5. Season with salt and pepper to taste.
6. Pour dressing over vegetables; seal bag and refrigerate for 24 hours, turning several times.
7. Drain and serve in glass bowl.
8. Makes about 12 servings.
9. The Canadian Living Entertaining Cookbook

zucchini, carrots, cauliflower, broccoli, green onions, cherry tomatoes, mushrooms, stalks celery, ripe olives, vinegar, garlic, basil, dry mustard, vegetable oil, salt

Taken from www.foodgeeks.com/recipes/20920 (may not work)