Market Salad - cooking recipe

Ingredients

1/2 c. distilled white vinegar
1/2 c. vegetable oil
1 tsp. dried oregano
2 garlic cloves, minced
1/2 tsp. salt
2 c. each small cauliflower and broccoli florets
2 medium carrots, peeled and cut into short, thin strips
1 (16 oz.) can red kidney beans, well drained
2 c. (8 oz.) shredded Mozzarella cheese

Preparation

In a large bowl, whisk together first 5 ingredients.
Add vegetables; toss thoroughly to blend.
Add cheese; toss lightly. Cover and chill 2 to 3 hours, stirring occasionally.
Makes 8 servings.