Tangy Vegetable Salad

This is from Lights Over Carolina, Anderson, SC Junior League. Very tasty! I am trying to add fiber to my diet and wanted to use salads to eat with my sandwiches at lunch instead of chips.

• Ready In: 35 mins
• Serves: 15

Ingredients

• Dressing

• 1⁄2 cup mayonnaise
• 2  tablespoons chili sauce
• 1  tablespoon lemon juice
• 1  teaspoon dill weed

• Salad

• 2  cups  coarsely chopped broccoli
• 2  cups  coarsely chopped cauliflower
• 2  cups  sliced carrots
• 1  cup  sliced celery
• 1 (8 ounce) bottle  Italian salad dressing
• 2  cups cherries or 2  cups grape tomatoes, cut in half
• 2 (6 ounce) jars  marinated artichoke hearts, drained and quartered

Directions

1. One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
2. Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
3. Cover and refrigerate overnight, lightly stirring occasionally.
4. Drain vegetables; add tomatoes, celery and artichokes.
5. To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
6. Pour over vegetables and toss well to coat.