- Servings: 16-20
Ingredients:
| 2 cups | Sugar |
| 1 cup | Cider Vinegar |
| 1 Tbsp | Sea Salt |
| 1 Tbsp | Ground Mustard |
| 1 cup | Vegetable Oil |
| 1 tsp | Celery Seed |
| 1 tsp | Italian Seasoning |
| 1 head | Cauliflower, cut into florets |
| 1 bunch | Broccoli, cut into florets |
| 4 | Carrots, thinly sliced |
| 2 cups sliced | Celery |
| 1 pt | Cherry Tomatoes, halved |
| ½ cup | Green Pepper, sliced |
| 2 | Green Onions, thinly sliced |
| 1 can | (6 Oz.) Sliced Black Olives, drained |
Directions:
In a medium saucepan, bring the sugar, vinegar, salt, and mustard to a boil. Cook and stir for one minute. Let stand until cooled. Add oil, celery seed, and Italian seasoning; mix well. Cover and refrigerate. Combine all of the vegetables and olives in a large bowl. Add the dressing and toss well. Cover and refrigerate for several hours, stirring occasionally.
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