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  • Crunchy Vegetable Salad

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    Crunchy Vegetable Salad
    Servings: 8
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 pound fresh broccoli
    • 1 sm. head cauliflower
    • 2 to 3 lg. carrots, sliced
    • 2 sm. zucchini, sliced & 8 lg. fresh mushrooms, sliced
    • 2 sm. onions, sliced & separated into rings
    • 2/3 c. mayonnaise or possibly salad dressing
    • 1/3 c. vegetable oil
    • 1/3 c. apple cider vinegar
    • 1/4 c. sugar
    • 1 tbsp. salt

    Directions

    1. Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly. Cut into bite-size pcs. Wash cauliflower and remove green leaves. Separate cauliflower into flowerets, slicing large flowerets into bite-size pcs.
    2. Combine vegetables in a large bowl. Combine remaining ingredients; stir well. Add in mayonnaise mix, tossing to coat vegetables. Refrigerateseveral hrs before serving. Yield: 8 to 10 servings.

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