Tangy Vegetable Vinaigrette
|Dry mustard||1 Teaspoon|
|Cold water||1 Cup (16 tbs)|
|Vinegar||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Prepared horseradish||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Thinly sliced cauliflower flowerets||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Sliced cucumber||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
In saucepan combine cornstarch and dry mustard; gradually stir in cold water.
Cook and stir till thickened and bubbly.
Remove from heat.
Cover surface with waxed paper.
Cool 10 to 15 minutes.
Stir in vinegar, catsup, Worcestershire sauce, salt, horse radish, paprika, and garlic powder.
In large bowl combine cauliflower, carrot, cucumber, celery, and green onion.
Add dressing; stir gently.
Cover; refrigerate several hours or overnight, stirring occasionally.