Fresh Vegetable Marinade

I've made this salad many times over the last 25 plus years and it's always been a hit. It's originally from an issue of Southern Living. You can add some red bell pepper to this as well as thinly sliced carrots. Chilling time is cook time.

• Ready In: 3 hrs 25 mins
• Serves: 10-12

Ingredients

• 4  stalks fresh broccoli
• 8  large fresh mushrooms, sliced
• 1  medium bell pepper, diced
• 3  stalks celery, cut into about 1/2 inch slices
• 1  small head cauliflower, broken into bite-sized flowerettes
• 1  cup sugar (I've used Splenda)
• 2  teaspoons dry mustard
• 1  teaspoon salt
• 1⁄2 cup cider vinegar
• 1 1⁄2 cups canola oil (I've used less)
• 1  small onion, grated
• 2  tablespoons poppy seeds

Directions

1. Remove flowerettes from broccoli and cut into bite-sized pieces. Reserve stalks for another use or peel and cut into bite-sized pieces and use in salad.
2. Combine broccoli, mushrooms, pepper, celery, and cauliflower in a large bowl and toss lightly.
3. Combine remaining ingredients, mix well, and pour over vegetables.
4. Cover and chill at least 3 hours.
5. *Note: I've put all the dressing ingredients into a food processor along with the onion, diced, and pulsed it to "grate" the onion. Stir in the poppy seeds and pour over the salad.