Return to Main Recipes Page/Return to Home Page
Dressing:
Salad:
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:
Posted by Steve and Marilyn Kerman
Nutritional Info Per Serving: N/A
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
This is good for buffets and dinner parties as it can be served as a salad or vegetable dish.