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Vegetable Salad, Apple Tree (P, TNT)
Source: A restaurant near Dayton, Ohio
Serves: 8

2 cups vegetable oil
1 cup white vinegar
1/2 cup lemon juice
1/4 cup salt, or to taste
1 tsp. oregano
1 tsp. dry mustard
1 tsp. dehydrated onion
1 tsp. granulated garlic
1/2 tsp. anise seeds

4 cups zucchini, sliced (about 4 small)
2 cups yellow squash, sliced (about 2 small)
2 cups broccoli florets and chopped stems (approximately 1/4 bunch)
1-1/2 cups bite size cauliflower florets (approximately 1/4 head)
1 cup carrots, sliced (about 2 small)
1 cup purple onion, sliced (1 medium)
1 cup cherry tomatoes, halved

Combine dressing ingredients in a large jar. Mix well.

Combine vegetables in a large bowl. Pour about 2 cups of dressing over vegetables and refrigerate several hours before serving, stirring occasionally.

Store remaining dressing in refrigerator.

Poster's Notes:
This is good for buffets and dinner parties as it can be served as a salad or vegetable dish.

Posted by Steve and Marilyn Kerman

Nutritional Info Per Serving: N/A