Vegetable Medley Salad - cooking recipe

Ingredients

1 medium head cauliflower, broken in florets and blanched
1 medium onion, sliced into rings
1 (16 oz.) can green beans
1 (16 oz.) can wax beans
1 (16 oz.) can lima beans, drained
1 (16 oz.) can kidney beans, rinsed and drained
4 sweet pickles, sliced
3 carrots, sliced and blanched
1 1/2 c. vinegar
3/4 c. water
1/2 c. sweet pickle juice (optional)
2 c. sugar
1 tsp. salt
1/2 tsp. ground turmeric
1/4 tsp. dry mustard

Preparation

In a large bowl combine cauliflower, onion, all of the beans, pickles and carrots.
In a medium saucepan, bring remaining ingredients to a boil.
Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently.
Cover and chill overnight. Stir again; drain before serving.
Yield:
12 to 18 servings.