Marinated Raw Vegetable Salad



1 head of cauliflower
3 large stalks of broccoli
2 large carrots
1 medium zucchini
2 stalks of celery
1 green pepper
1 small bunch of radishes
1/4 lb. of mushroom caps
1 basket of cherry tomatoes
1 bottle of Italian dressing (8 oz.)


  1. Separate cauliflower into florets.
  2. Peel the broccoli stalks with a vegetable peeler, and cut into bite-size pieces. Separate florets into bite-size pieces. Peel the carrots, slice carrots, unpeeled zucchini, and celery into finger-size pieces.
  3. Cut green pepper into wedges and remove seeds.
  4. Trim ends of radishes. Wipe the mushrooms (and trim ends of stalks in there are any).
  5. Place all the vegetables in a plastic container and pour dressing over them. Place a tight-fitting lid on container and store vegetables in refrigerator overnight. Turn container upside-down occasionally during this marinating period to distribute the dressing evenly.
  6. Drain vegetables before placing in a salad bowl to serve.


**You may substitute 1 can of button mushrooms, drained, if you can’t get fresh.


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