Summer Vegetable Salad
|Cauliflowerets||1 Cup (16 tbs) (fresh)|
|Baby carrots||1 Cup (16 tbs) (fresh)|
|Red onion||1 Cup (16 tbs), sliced|
|Grape tomatoes||1 Cup (16 tbs), halved|
|Zucchini||1 Cup (16 tbs), chopped|
|Cider vinegar||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Dill weed||1 Teaspoon|
|Ground mustard||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini.
In ajar with a tight-fitting lid, combine the remaining ingredients; shake well.
Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally.