Parmesan Vegetable Marinade

• 1 12 cups vegetable oil
• 23 cup white vinegar
• 14 cup parmesan cheese
• 1 tablespoon sugar
• 2 teaspoons paprika
• 1 teaspoon garlic salt
• 1 teaspoon dry mustard
• 34 teaspoon pepper
• 2 cups cauliflower, fresh
• 1 medium zucchini, sliced 1/8-inch thick
• 1 small red onion, sliced into rings
• 12 cup celery, sliced
• 12 cherry tomatoes, halved

1. In a screw top jar, combine oil vinegar, Parmesan, sugar, paprika, garlic salt, dry mustard and pepper; shake well.
2. In a large bowl, mix cauliflower, zucchini, onion, celery and cherry tomatoes.
3. Pour dressing over vegetables, toss gently.
4. Cover and refrigerate 8 hours or overnight, stirring occasionally.
5. To serve, drain vegetables, reserving dressing.
6. Arrange lettuce leaves on a platter.
7. Mound vegetables and drizzle with reserved dressing.

vegetable oil, white vinegar, parmesan cheese, sugar, paprika, garlic salt, mustard, pepper, cauliflower, zucchini, red onion, celery, cherry tomatoes

Taken from www.food.com/recipe/parmesan-vegetable-marinade-238610 (may not work)