This recipe came from a Canadian Living Cooking Magazine in the 80's. My mom made this for Diane's wedding reception at home. We made so much of it we had to toss the vegetables in the dressing in a big plastic bag.
Vegetables
- 1 bunch broccoli
- 6 peeled carrots
- 1 cauliflower
- 1 lb (1/2 kg) white mushrooms
- 1 sweet red pepper
- 1 orange or yellow sweet pepper
- 5 green onions
- 1 medium radish
- cherry tomatoes or parsley (optional garnish)
Dressing:
- 1/3 cup white wine vinegar OR lemon juice OR malt vinegar
- 2 tsp salt
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 2 minced garlic cloves
- 1 cup canola/olive oil blend
Wash, drain and pat dry fresh vegetables.
Cut the cauliflower and broccoli, using only the florets for the salad.
Peel and thinly slice carrots.
Cut the hard ends off the stems, then slice the mushrooms lengthwise.
Halve peppers and remove seeds; cut the peppers in thin strips.
Chop the green onion.
Thinly slice the radish.
Combine all the vegetables in a large, clear glass salad bowl. (You can use a wood or plastic bowl but do not use a metal bowl, as the vinegar in the dressing will react with the metal. This colorful salad is prettiest in a clear bowl.)
Dressing:
Combine vinegar, salt, oregano, pepper, mustard and garlic in your blender, or whisk thoroughly.
Gradually mix in the oil.
Gradually mix in the oil.
Toss the salad with the dressing
Cover and refrigerate (can be chilled overnight).
If you do not have room in the fridge, make this up to two hours ahead, then serve at room temperature.
Before serving, toss the salad again and garnish if you like (cherry tomatoes or parsley.)
Serves ten as a side dish.
