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Crunchy Vegetable Salad Recipe

by CookEatShare Cookbook

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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