Mixed Vegetable Salad With Pimiento
|All purpose flour||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Broccoli flowerets||2 Cup (32 tbs)|
|Cauliflower flowerets||2 Cup (32 tbs)|
|Onion||1 Small, chopped|
|Sliced pimiento||2 Tablespoon, drained|
For the dressing, in a small saucepan stir together the sugar, all-purpose flour, dry mustard, salt, and pepper.
Add the vinegar and water to the saucepan. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 1 minute more. Cool.
In a medium bowl combine the broccoli, cauliflower, onion, and pimiento. Pour dressing over vegetables. Toss to coat. Cover and chill for 4 to 24 hours.